Entremets & Cheesecakes

BANANA COCONUT TWINKIE

4 steps

Recipe Step by Step

Banana Insert

2000g fresh banana
600g coconut purée
1600g sugar
4 ea vanilla paste
400g orange juice
2g yellow color
80g pectin
30 ea gelatin
8g citric acid
96g rum

Chop the bananas.

Coconut Dacquoise

1200g almond flour
200g flour
720g powdered sugar
100g toasted coconut
1000g egg whites
360g sugar

In a bowl place almond flour, flour, powdered sugar, and toasted coconut.

Whip egg whites until fluffy, add sugar, until stiff peaks.

Fold the dry ingredients in three times.

Scale out 1000g per 1/2 sheet, and top with dry toasted coconut.

Bake @ 350 for 8-10 min.

Yield 3.5 1/2 sheets.

Coconut Mousse

600g coconut purée
105g egg whites
120g sugar
50g water
8g gelatin
40g cream
24g coconut rum
1 ea lime zest

In a pot over double boiler, add the coconut puree and lime zest.

Bloom the gelatin in ice water.

Cook the sugar and water to 120C, and pour over fluffy egg whites.

Whip cream to very soft peaks.

Once the coconut mixture is warm, add the bloomed gelatin and mix to dissolve.

Chill over ice, until the mixture is very cold and becoming thick.

Fold in the meringue, fold in the cream.

Valrhona Glaze

150g water
305g sugar
305g glucose
22g gelatin sheet
305g 12389 (IVOIRE 35% FEVE 1KG)
170g condensed milk
150g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
5g white powder color

Boil the first 3 ingredients to 103C.

Add the bloomed gelatin.

Add the white chocolate.

Add the condensed milk.

Add the ABSOLU CRISTAL NEUTRAL GLAZE.

Mix until smooth.