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Professional
Almond And Coconut Praline Niukafa Snacking Cake
Made with Almond 55% and Coconut 12,5%
An original recipe by Baptiste Blanc & Nicolas Riveau
5 stepsMakes 12 pieces
Recipe Step by Step
01
Coconut Cake Mix
690g Eggs
205g Invert sugar
335g Caster sugar
50g Extra fine almond flour
190g Grated coconut
340g French white pastry flour
20g Baking powder
340g Coconut milk
270g BEURRE LIQUIDE CLARIFIE
Mix together the eggs, invert sugar and caster sugar. Sift the flour and baking powder, then add these to the mixture along with the almond flour and grated coconut. Combine with the coconut milk and the LIQUID CLARIFIED BUTTER.
02
Whipped Coconut Praliné
1120g PRALINE AMANDE 55% ET COCO 12
5% 5KG
380g BAHIBE LACTEE 46%
Melt the chocolate at 115°F (45°C), then mix into the praliné. Temper at 75°F (24°C). Leave to set on a tray. Use a stand mixer with a flat beater to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
03
Coconut Syrup
525g water
210g Caster sugar
70g Coconut liqueur 21°
Use the sugar and water to make a syrup. Once cool, add the liqueur. Set aside.
04
Coconut Marshmallow
675g Caster sugar
210g Invert sugar
440g Coconut purée
300g Invert sugar
55g Gelatin powder 220 Bloom
110g Water for the gelatin
Hydrate the gelatin powder in the water. Cook the caster sugar, the smaller portion of invert sugar and the coconut purée at 230°F (110°C). In the bowl of a stand mixer, combine the cooked syrup with the remaining invert sugar. Melt the gelatin in the microwave, then combine with the hot sugar mixture and beat until a ribbon forms. Immediately pour the mixture at 95-105°F (35-40°C) into a 20mm-thick ganache frame on top of a silicone-coated baking mat. Smooth out. Store in a dry place.
05
Crunchy Glaze
1200g BAHIBE LACTEE 46%
120g Grape seed oil
210g ECLAT D'OR
Melt the chocolate and oil at 95°F (35°C), then add the ÉCLAT D'OR. While it is still at 95°F (35°C), use to ice the dessert and leave to set in the refrigerator.
Assembly and finishing
Make the syrup and glaze, then set aside.
Prepare the whipped praliné. Leave to set.
Make the coconut marshmallow. Use a piping bag with an 8mm nozzle to pipe out drops onto a silicone mat.
Grease the 180 x 45mm cake molds with beurre manié.
Make the coconut cake mix then pour 200g into each mold.
Cover with a sheet of baking paper and a baking tray so that the cakes have a flat top.
Bake at 320°F (160°C) for 25 to 30 minutes.
As soon as they are out of the oven, steep the cakes in syrup. Freeze and turn out.
Use a piping bag with a V-cut nozzle to pipe out a zigzag line of approx. 100g of whipped praliné, taking care to run slightly over the edges.
Use a spatula to trim away any excess whipped praliné around the cake for a clean edge.
Dip in the glaze, then sprinkle with a little grated coconut before it sets.