Recipe Exotic Firework

To prepare this dish

Ingredient list

Pistachio joconde

126 g eggs
102 g icing sugar
36 g T45 flour
144 g almond powder
42 g pistachio paste
30 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
126 g egg white
78 g sugar
SQ colorant alimentaire vert et jaune

Coconut crisp

(Noix de coco sablée) 140 g grated coconut
(Noix de coco sablée) 90 g sugar
(Noix de coco sablée) 35 g water
(Croustillant) 65 g cocoa butter
320 g white couverture chocolate

Creamy passion fruit

280 g passion fruit puree
440 g eggs
200 g sugar
105 g masse gélatine (15 g de gélatine 200 blooms + 90 g d’eau)
60 (facultatif) g Grand Marnier®
160 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
350 g Crème Excellence Elle & Vire Professionnel® montée
160 g mascarpone

Banana jelly

595 g bananes
91 g hydrated gelatin (13 g gelatin 200 bloom + 78 g water)
17 g corn starch
85 g sugar
4 g mint sprigs
1 vanilla pods
119 g passion fruit puree
247 g mango puree
1 g ascorbic acid
43 g lime juice
25 (facultatif) g Grand Marnier®

Coconut decoration cream

150 g Coconut purée
150 g coconut cream
75 (facultatif) g Malibu®
1080 g Sublime Crème au Mascarpone Elle & Vire Professionnel® froide
56 g masse gélatine (8 g de gélatine + 48 g d’eau)

Nappage for spray

1000 g mirror glaze
100 g passion fruit puree
SQ colorant alimentaire jaune et orange

Assembly

SQ poudre de noix de coco
SQ lime zest

The recipe,
step by step

1. 1

   Pistachio joconde

   Whisk together the eggs, icing sugar, flour, ground almonds and pistachio paste. Add the hot butter then the egg whites that have been whisked (with
   food coloring) and stiffened with sugar. Spread on a Flexipan® silicon mat and bake in a fan-assisted oven at 220°C for 8 minutes.
2. 2

   Coconut crisp

   Sugared coconut: Heat the sugar and water to 117°C then add the toasted grated coconut and stir until evenly coated and the sugar has re-crystallized.
   Leave to cool.

   
   Crisp: Melt the cocoa butter and white chocolate couverture and combine. Add the sugared coconut. Spread out between two baking papers and cut
   into disks of 5.5 cm diameter.

3. 3

   Creamy passion fruit

   Bring to boil the puree and mix with eggs and sugar mixed together. Bring to boil again and add hydrated gelatin and Grand Marnier®. When the mixture
   reaches 40°C, add the butter. Blend. Add the whipped cream and mascarpone.
4. 4

   Banana jelly

   Cut the banana in dices, mix with the lime juice and ascorbic acid. Bring the purees and the split vanilla bean to the boil. Add the mint and infuse for
   30 minutes. Strain into a saucepan and add the sugar and the corn flour, bring to boil. Remove from the heat, add hydrated gelatin and Grand Marnier®
   then put on the diced banana.
5. 5

   Coconut decoration cream

   Boil the coconut puree and coconut cream. Add the hydrated gelatin, the Malibu® and the mascarpone. Add the cream blend. Place in the refrigerator
   for minimum 6 hours.
6. 6

   Nappage for spray

   Bring to boil all together.
7. 7

   Assembly

   Put 30 g of banana jelly on a Flexipan® of 5 cm diameter and put on it one disk of pistachio joconde of 5 cm diameter. Put in freezer. In the Pavoni® mold,
   fill 50 g of creamy passion fruit, put inside the banana jelly frozen and close with a disk of coconut crisp. Put in freezer. Whipped the coconut decorative
   cream soften. Dip the cake in the cream and make a twist when you remove it. Pull it back in freezer and spray the nappage on it. Put some coconut
   powder around on the base and some zests of lime on top.
   Chef's tip

   Be careful not to overcook the bananas so that they don't stew.

Do you need help?

Do not hesitate to contact our chefs