---
title: Exotic Dacquoise Recipe | Pastry1 Magazine
description: Get the recipe for this Exotic Dacquoise dessert in Pastry1 Magazine. Recipe developed by Nicolas Boussin.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Exotic Dacquoise Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/exotic-dacquoise-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 6, 2026 1:49:22 AM

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.

 

[View full post](https://www.parisgourmet.com/magazine/exotic-dacquoise-recipe)

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