Recipes
Soften the butter. in the mixing bowl with the paddle attachment add all the ingredients and gradually add the eggs. Knead until the dough is very elastic. Leave to rest for 1 hr and shape into mini half- sphere mould. Leave to rise at 28°C / 82.4°F and bake at 180°C / 356°F until golden brown.
Bring the sugar and water to a boil. Add the rum and the purees. Soak the babas at 70°C-75°C / 158°F-167°F.
Whip up egg whites and sugar. Fold in the flours, spread on flexipat and bake at 180°C / 356°F.
Boil the passion fruit puree first then add the mango puree. Whisk the eggs, egg yolks and sugar together. temper with the purees and bring to a full boil. Cool down to 40°C-45°C / 104°F-113°F and add the softened butter. Emulsify with the blender and pour into mini-tartlet flexipan.
Heat the sugar to 118°C / 244.4°F and pour onto the egg whites and whip until volume. Soften the gelatine in cold water and melt into the 125 g of the coconut puree then add the rest of the puree. incorporate the italian meringue and then the whipped cream
Soften the gelatine in water. Bring all these ingredients to a full boil and add the softened gelatine. Add the titanium dioxide and hand blend. Glaze when cold on frozen cake.
Pipe the coconut mousse into a half-sphere mould. Add the mini- sphere babas. Insert the passion fruit and mango cream and close with a coconut dacquoise. Place in the freezer. turn out, with an opaque glaze and decorate.
