Recipe Exotic Easter Dacquoise

For
4 persons

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To prepare this dish

Ingredient list: Coconut dacquoise
247 g egg white
49 g corn starch
49 g T55 flour
225 g icing sugar
165 g finely ground almonds
37 g sugar (2)
0,45 g xanthan gum
2 g powdered egg whites
60 g sugar (1)
64 g grated coconut; Jasmine-scented mango compote
303 g diced mango
31 g lime juice
176 g mango puree
101 g mandarin pulp
3 g jasmin tea
45 g sugar
10 g corn starch
24 g gelatin mass
3 drops Jasmine extract; Gelatine mass
11 g powdered 200-bloom gelatine
64 g water; Decorative coconut mascarpone cream
92 g coconut milk (1)
77 g sugar
1 g vanilla pods
18 g Liqueur de coco Malibu® (facultatif)
51 g gelatin mass
184 g coconut milk (2)
203 g Mascarpone
474 g Excellence whipping cream 35% fat; Mango decoration
186 g mango
66 g hot neutral glaze
33 g water
13 g passionfruit seeds
1 g lime zest
SQ soluble yellow colouring
SQ water-soluble red colouring; Exotic Easter Dacquoise finishing touches
SQ icing sugar
SQ decorative icing sugar
1 unité fresh coconut

Elle & Vire products used: Mascarpone; Excellence whipping cream 35% fat

The recipe,
step by step

1
Coconut dacquoise

For the shapes: use 4 Matfer® oval rings (15 x 21 x 4.5cm).
- Lightly beat the egg whites with the powdered whites, then beat until stiff with the sugar (1).
- Finish by adding the previously combined xanthan gum and sugar (2).
- Using a spatula, fold in the icing sugar, ground almonds, grated coconut and sifted-together flour and cornstarch.
2
Jasmine-scented mango compote
- Bring the lime juice and mandarin puree to the boil.
- Add the tea leaves and let infuse for 30 minutes.
- Strain into a saucepan, add the mango puree and the combined cornstarch and sugar, stirring constantly.
- Remove from the heat and add the gelatine mass followed by the mango cubes and jasmine extract.
3
Gelatine mass
- Rehydrate the gelatine in the cold water for at least 20 minutes.
- Melt in the microwave then store in the refrigerator.
4
Decorative coconut mascarpone cream
- Bring the coconut milk (1), sugar and vanilla to the boil.
- Add the coconut liqueur, gelatine mass and coconut milk (2).
- Blend while adding the cold cream and mascarpone.
- Chill for at least 4 hours (ideally overnight).
5
Mango decoration
- Dice the mangos into 4-mm cubes.
- Heat the glaze with the water.
- Adjust the colour then add the passionfruit seeds and lime zest.
- Gently combine with the diced mango.
6
Exotic Easter Dacquoise finishing touches
- Pipe 200 g of coconut dacquoise into each unbuttered oval ring on a sheet of baking paper using a plain 10-mm tip.
- Make an incision in the base of the dacquoise using a paring knife (to keep the base flat).
- Bake in a 150°C convection oven for approximately 25 minutes then let cool.
- Spread 150 g of jasmine-scented mango compote onto each dacquoise base.
- Sprinkle the sides of the dacquoises with decorative icing sugar.
- Whip the coconut decorative cream, then using a plain 12-mm tip, pipe out drops (approximately 220 g of cream).
- Fill the centre with the diced mango (70 g). Decorate with fresh coconut curls made with a vegetable peeler.