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Gourmet
Cococuja
Made with Cooking Range Inspiration Passionfruit
An original recipe by l’École Gourmet Valrhona
4 stepsMakes 20 pieces
Recipe Step by Step
01
ALMOND SHORTCRUST PASTRY
120g Butter
2g Fine salt
80g Confectioner's sugar
30g Almond flour
50g Eggs
240g Bread flour (60g + 180g)
First mix the tempered butter, fine salt, confectioner's sugar, almond flour, egg and 60g of flour.
As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.
Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer.
Use an 4.5cm-diameter cutter to cut out disks, then bake in the oven for around 15 minutes at 310-320°F (155/160°C).
As soon as the mixture is homogeneous, add the remaining 180g of flour in one go.
Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer.
Use an 4.5cm-diameter cutter to cut out disks, then bake in the oven for around 15 minutes at 310-320°F (155/160°C).
02
JIVARA 40% NAMELAKA
100g Whole milk
5g Glucose
3g Gelatin sheets
160g JIVARA 40% chocolate
200g Heavy cream 36%
Heat the milk with the glucose, then add the rehydrated gelatin.
Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Mix using an immersion blender to make the emulsion perfect. Add the cold cream, still mixing.
Pour into 2.5cm small silicon half-sphere molds and freeze.
Slowly combine with the melted JIVARA 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Mix using an immersion blender to make the emulsion perfect. Add the cold cream, still mixing.
Pour into 2.5cm small silicon half-sphere molds and freeze.
03
PASSION FRUIT INSPIRATION LIGHT MOUSSE
500g Passion fruit purée
12g Gelatin sheets
590g Heavy cream 36%
375g PASSION FRUIT INSPIRATION
Heat the passion fruit purée to 175°F (80°C) and add the rehydrated gelatin.
Slowly combine this mixture with the melted PASSION FRUIT INSPIRATION couverture to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Pour immediately into the molds previously filled with JIVARA 40% namelaka and freeze.
Slowly combine this mixture with the melted PASSION FRUIT INSPIRATION couverture to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Pour immediately into the molds previously filled with JIVARA 40% namelaka and freeze.
04
PASSION FRUIT INSPIRATION GLAZE
500g PASSION FRUIT INSPIRATION
50g Grape seed oil
Melt the fruit couverture at 105°F (40°C) and add the grape seed oil. Use at 95°F (35°C).
Assembly and finishing
Place the half-spheres of JIVARA 40% namelaka in SILIKOMART Multiflex 40ml cylindrical silicone molds.
Pour in the PASSION FRUIT INSPIRATION light mousse until each mold is filled right to the top. Freeze.
Once frozen and turned out, pick up the little cakes from the top center so you can coat the sides with glaze and immediately cover them with grated coconut.
Place each one on a disk of almond shortcrust pastry.
Decorate the top with fresh passion fruit. Store in the refrigerator for 3 hours before use.