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Recipe Step by Step
01
VEGAN PAVLOVA BASE
300 g Water
10 g Potatowhip
45 g Soywhip
600 g Sugar
65 g Vanilla sugar
Blend water, potatowhip and soy whip together.
Whip up like a meringue and add sugar gradually.
Whip up like a meringue and add sugar gradually.
02
CHOCOLATE DIP
1000 g AMATIKA 46%
85 g Grape seed oil
Melt chocolate and oil together.
Use around 31°.
Use around 31°.
03
AMATIKA 46% GANACHE
500 g Coconut cream
390 g AMATIKA 46%
40 g Glucose
Bring coconut cream and glucose to simmer, pour onto chocolate and blend.
Rest overnight.
Rest overnight.
04
AMATIKA 46% CREMEUX
500 g Soy milk
125 g AMATIKA 46%
60 g Cornflour
28 g Coconut oil
Cook coconut cream and cornflour like a cream patissiere.
Bring to boil.
Pour onto chocolate and coconut oil, blend.
Rest overnight
Bring to boil.
Pour onto chocolate and coconut oil, blend.
Rest overnight
05
COCONUT PRALINE
504 g Toasted coconut pieces
285 g Sugar
66 g Glucose
92 g Water
1 Tahitian vanilla bean
3 g Salt
Roast nuts at 165 for 14min (until golden).
Cook Caramel to 175° and add the warm coconut in.
Stir really well and finish cooking together Cool down onto a silpat.
Once cold, blend until paste with vanilla and salt.
Cook Caramel to 175° and add the warm coconut in.
Stir really well and finish cooking together Cool down onto a silpat.
Once cold, blend until paste with vanilla and salt.
06
COCONUT CREMEUX
250 g Coconut puree
250 g Coconut cream
50 g Coconut liquor
1 Tahitian vanilla bean
50 g Sugar
60 g Cornstarch
28 g Coconut oil
Cook coconut cream, vanilla, sugar and cornflour like a cream patissiere.
Bring to boil.
Add coconut liquor and coconut oil, blend.
Rest overnight
Bring to boil.
Add coconut liquor and coconut oil, blend.
Rest overnight
Assembly and finishing
Dip the base into chocolate dip and refrigerate a few minute.
Pipe a layer of Amatika ganache, Fill the middle with coconut praline and sprinkle with toasted hazelnuts.
Pipe the Amatika cremeux to cover the praline and form a dome.
Then pipe the coconut cremeux using a turntable.
Garnish with fresh coconut chips, chocolate decor, roasted hazelnut, edible linara and gold leaf.