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Yuzu Coconut

Recipe for 12 tartelettes of 8 cm diameter

Debic Croissant Butter Tartelette
Yuzu Coconut - photo1 | Debic

Ingredients

For 12 servings

Pâte sablé

1 kg Debic Croissant Butter

8 g salt

265 g icing sugar

93 g almond powder

8 g powdered vanilla pod

143 g eggs

715 g flour

Dacquoise sponge (1 tray 60x40 cm)

375 g egg white

45 g sugar

305 g grounded hazelnut

65 g almond powder

315 g icing sugar

35 g flour

35 g grounded coconut

Yuzu crémeux

135 g yuzu puree

65 g mango puree

2 recuperated vanilla pods

225 g eggs

100 g sugar

250 g Debic Crème Butter

9 g powdered gelatin

45 g water

Coconut mousse

250 g puree of coconut

600 g Debic NaTop

400 g white chocolate 32% Velvet

4 g powdered gelatin

20 g water

Debic products used

pdp image

Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
pdp image

Debic Incorporation Butter Crème 10KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Pâte sablé

Turn the butter to a powdered mass with the salt, the vanilla, the icing sugar and the almond powder.

Add the eggs and finish with the flour.

Store at 4°C for 1 night.

Roll out to 2,5 mm and line tartelettes of 8 cm diameter.

Bake at 165°C during 12-15 minutes.

Dacquoise sponge (1 tray 60x40 cm)

Whip the egg white with the sugar.

Mix all dry ingredients and combine with the meringue.

Spread over a baking tray and bake at 175°C for 17 minutes.

Yuzu crémeux

Dissolve the gelatin in water.

Heat the puree with the sugar, the recuperated vanilla pods and the eggs.

Bring to 85°C and mix in the gelatin mass.

Emulsify with the butter, using a hand blender, once the mass reaches 40°C .

Store cold.

Coconut mousse

Dissolve the gelatin in water.

Heat the puree and pour over the white chocolate.

Melt the gelatin mass and mix with a hand mixer.

Add the cold Debic NAtop/Duo.

Mix briefly and store for 1 night in the refrigerator.

Assembly

Whip the coconut mousse and pipe into silicon molds.

Freeze.

Spread the yuzu crémeux into the tartelettes and cover with a thin layer of dacquoise.

Demold the coconut mousse and glaze with a white glaçage.

Finishing touch

Decorate with an extra ball of coconut.

Recipe tags Debic Croissant Butter Tartelette yuzu Coconut Pâte sablé dacquoise Crème butter

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