COMPOSITION • crispy bottom • cocoa shortcrust • coconut dacquoise • toffee • tropical fruit compote • milk chocolate and caramel cream • dark chocolate mousse CRISPY BOTTOM • milk chocolate 40% 20 g • dark chocolate 64% 30 g • hazelnut paste 50 g • hazelnut pralines 20 g • liquid butter 5 g • cocoa shortcrust 630 g Mix all the ingredients together, melting the chocolates. COCOA SHORTCRUST • sugar 92 g • powdered sugar 92 g • butter 372 g • shortcrust flour 430 g • powdered cocoa 49 g • egg 31 g • salt 2 g • orange peel 1 g • lemon peel 1 g Mix all the ingredients leaving the mixture coarse-grained or pass it through a large mesh sieve for a coarse-grained texture. Bake at 170°C for 15-20 minutes. COCONUT DACQUOISE • French meringue 370 g • cream 50 g • shredded coconut 175 g • shortcrust flour 130 g Mix flour and coconut in a blender. Whip the French meringue. Add the powders (flour and coconut), mixing by hand. Drip in the cream. Spread in 0.5 cm sheets. Bake at 250°C for about 5-6 minutes with the valve closed. 47
RkJQdWJsaXNoZXIy MTE3NTA0