Exotic Dacquoise

BY NICOLAS BOUSSIN, M.O.F. PÂTISSIER

Makes four oval Matfer® egg rings (15 x 21 x 3.5 cm).

CHEF'S TIP: You can change the flavor of the dacquoise (pistachio hazelnut) and vary the fillings according to the season.

coconut Dacquoise

INGREDIENTS:
250 g egg whites
2 g egg white powder
60 g sugar
0.45 g xanthan gum
35 g sugar
225 g powdered sugar
165 g ground almond (fine)
65 g desiccated coconut
50 g T55 flour (around 11% protein)
50 g corn starch

METHOD:
Beat the egg whites with the egg white powder, stiffen using the 60 g sugar and finish by adding the xanthan gum mixed with the 35 g sugar. Sift in the powdered sugar, ground almond, desiccated coconut, flour and cornstarch and combine using a spatula.
Pipe 200 g of coconut dacquoise in each egg ring (unbuttered) on a sheet of baking paper using a 10 mm smooth nozzle. Score the bottom of the dacquoise with a paring knife (to keep the base flat). Bake in a convection oven at 150°C for around 25 minutes, then leave to cool.

mango compote with jasmine tea

INGREDIENTS:
30 g lime juice
100 g mandarin purée
3 g jasmine tea
175 g mango purée
10 g corn starch
45 g sugar
24 g gelatin mass
305 g diced mango
3 drops jasmine extract

METHOD:
Bring the lime juice and mandarin purée to a boil. Add the tea and leave to infuse for 30 minutes. Strain the mango purée and starch mixed with the sugar into a saucepan, stirring constantly.
Remove from the heat and add the gelatin mass, then the diced mango and jasmine extract.

gelatin mass

INGREDIENTS:
11 g gelatin powder 200 blooms
64 g water

METHOD:
Hydrate the gelatin in cold water for at least 20 minutes. Melt in the microwave, then store in the refrigerator.

sublime coconut decor cream

INGREDIENTS:
90 g coconut milk
75 g sugar
1 vanilla pod
18 g Malibu® coconut liqueur (optional)
51 g gelatin mass
185 g coconut milk
675 g Sublime mascarpone cream

METHOD:
Bring the 90 g coconut milk, sugar and vanilla to a boil. Add the coconut liqueur, gelatin mass and 185 g coconut milk. Blend in the chilled Sublime cream. Chill for at least four hours (overnight is best).

mango brunoise decor

INGREDIENTS:
185 g mangoes
65 g hot neutral glaze
33 g water
Water-soluble yellow food coloring as required
Water-soluble red food coloring as required
13 g passion fruit seeds
1 g lime zest

METHOD:
Cut mangoes into 4 mm brunoise. Heat the glaze with the water.
Adjust the color, then add the passion fruit seeds and lime zest.
Mix gently with the diced mango.

Finish

INGREDIENTS:
Powdered sugar as required
Powdered sugar decor as required
1 fresh coconut

METHOD:
Spread 150 g of mango compote with jasmine tea on each dacquoise base. Sprinkle powdered sugar over the sides of the dacquoises. Whip the coconut decor cream, then pipe drops using a round nozzle 12 mm in diameter (around 220 g cream).
Garnish the center with the decorative mango brunoise (70 g).
Decorate with fresh coconut shavings made using a vegetable peeler.