{Coconut Passion Fruit Entremet}
Serves:: 1 20cm diameter entremet
Coconut dacquoise:
  • 2 egg whites
  • 30g white sugar
  • 1 pinch salt
  • 1 teaspoon lime zest
  • 30g shredded coconut
  • 30g almond flour
  • 60g powdered sugar
Coconut croustillant:
  • 60g white chocolate, melted
  • 15ml vegetable oil
  • 30g pailette feuilletine
  • 30g shredded coconut
Passion fruit cremeux:
  • 80ml passion fruit juice
  • 2g gelatin + 10ml cold water
  • 50g white sugar
  • 2 egg yolks
  • 10g cornstarch
  • 60g butter, softened
  • 1 teaspoon vanilla extract
Coconut mousse:
  • 1 can coconut milk - approx 400ml
  • 10g gelatin + 50ml cold water
  • 2 egg whites
  • 120g white sugar
  • 60ml water
  • 1½ teaspoons vanilla extract
  • 150ml heavy cream, whipped
Lime infused white chocolate ganache:
  • 80ml heavy cream
  • 1 teaspoon lime zest
  • 1g gelatin + 5ml cold water
  • 110g white chocolate
Mirror glaze:
  • 75ml water
  • 150g white sugar
  • 150g liquid glucose
  • 12g gelatin + 60ml cold water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 15ml vegetable oil
  • Orange food coloring
Coconut dacquoise:
  1. Mix the shredded coconut, almond flour and sugar in a bowl.
  2. In another bowl, mix the egg whites with a pinch of salt until stiff. Add the sugar and lime zest and continue mixing until fluffy and glossy.
  3. Fold in the coconut mixture then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (20cm diameter).
  4. Bake in the preheated oven at 350F - 180C for 15-18 minutes or until golden brown and crusty.
  5. Place aside to cool down.
Coconut croustillant:
  1. Combin the melted chocolate with the rest of the ingredients.
  2. Spoon the mixture into an 18cm diameter cake ring and place in the freezer to set.
Passion fruit cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the passion fruit juice to the boiling point in a saucepan.
  3. In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well.
  4. Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 85C.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter and mix well.
  7. Pour the cremeux into an 18cm diameter cake ring and freeze for a few hours.
Coconut mousse:
  1. Bloom the gelatin in cold water.
  2. Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla.
  3. When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 116C.
  4. While the sugar syrup cooks, whip the whites until fluffy.
  5. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff.
  6. To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue.
Lime infused white chocolate ganache:
  1. Bloom the gelatin in cold water.
  2. Heat the cream in a saucepan until the boiling point.
  3. Remove from heat and add the lime zest. Allow to infuse for 10 minutes then drain well.
  4. Heat the cream once more then pour it over the chocolate in a bowl.
  5. Mix well until smooth then add the melted gelatin.
Mirror glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the water, sugar and glucose in a saucepan and bring them to 103C.
  3. Remove from heat and stir in the gelatin then pour in the condensed milk.
  4. Pour this mixture over the white chocolate and allow to sit for 5minutes.
  5. Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air - air bubbles in the glaze are annoying and they take away the beauty of the glaze.
  6. Allow the glaze to cool to 35-40C before using.
To assemble the entremet:
  1. Place the coconut dacquoise in a cake ring lined with acetate sheets.
  2. Pour about ⅓ of the coconut mousse over the dacquoise and place the cake in the freezer for 15 minutes.
  3. Remove the cake from the freezer, together with the cremeux and the croustillant.
  4. Remove the cremeux and croustillant from their rings and place them over the coconut mousse.
  5. Pour the remaining mousse into the cake ring and freeze for 1 hour at least.
  6. After one hour the cake should look fairly set. Pour the final layer of ganache (it's best to make the ganache before pouring it, but make sure it's room temperature before using it).
  7. Freeze the cake for a few hours, preferably overnight.
  8. Remove the cake from its ring and place it on a cup or grill for glazing.
  9. Carefully and evenly pour the glaze over the cake and allow it to drip off for a few minutes.
  10. Transfer the cake on a platter and decorate as you wish.
Recipe by Pastry Workshop at https://pastry-workshop.com/coconut-passion-fruit-entremet-tort-cu-fructul-pasiunii/