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Recipe Step by Step
01
Moist Coconut Cake
170g ground almonds
170g grated coconut
335g icing sugar
150g cake flour
225g egg whites
75g whipping cream 35% fat
675g egg whites
375g caster sugar
Use a spatula to combine the almonds, coconut, icing sugar and flour with the first quantity of unwhipped egg whites and the whipping cream. Whip the remaining egg whites, gradually adding the sugar. Fold the whipped egg whites into the first mixture. Immediately pour the cake batter into a 40 x 60 cm frame on a baking sheet lined with a silicone mat. Cook at 170-190°C (338-374°F) with the damper open.
02
Banana Passion Fruit Compote
500g banana pulp
60g passion fruit pulp
30g icing sugar
4g powdered gelatin
20g mineral water
Mix together the fruit pulps and sugar. Rehydrate the gelatin (in five times its weight in water). Heat a little of the pulp and add the gelatin. Mix into the remaining pulp. Set aside in the refrigerator.
03
Basic Custard
240g whipping cream 35% fat
240g whole milk
95g egg yolks
50g sugar
Mix the egg yolks with the sugar without whitening. Bring the cream and milk to the boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183.2-185°F). Strain and use immediately.
04
Passion Fruit And Banana Taïnori Crémeux
575g custard
290g passion fruit pulp
290g banana pulp
550g TAINORI 64%
Add the hot pulps to the hot, strained custard and then gradually pour onto the melted chocolate, mixing with a rubber spatula as for a ganache, to obtain a smooth, glossy and elastic texture. Blend to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C (95-113°F) This technique guarantees a smooth crémeux, even after thawing. Set aside in the refrigerator.
05
Taïnori Custard Mousse
545g custard
635g TAINORI 64%
820g whipping cream 35% fat
Whisk the melted chocolate and the basic custard. The temperature should be at 45-50°C (113-122°F). Stabilize the emulsion if necessary by adding a little whipped cream. As soon as the mixture is smooth, check the temperature and add the remaining whipped cream.
06
Absolu Noir Glaze
175g ABSOLU CRISTAL NAPPAGE NEUTRE
700g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG
30g water
Combine the Absolu Cristal and Absolu Noir glazes with the water and melt in the microwaveat 35°C (95°F). Blend the glaze before using and glaze at a temperature of around 35°C (95°F).
Assembly and finishing
When the Moist Coconut Cake has cooled, cut into three 7 x 52cm and three 5 x 52cm strips. Make the Banana Passion Fruit Compote and add 200g to each medium-sized U insert. Blast freeze. Use a piping bag without a nozzle to pipe 250g of set Taïnori Crémeux into each mold and then add a 5 x 52 cm strip of cake on top, followed by a further 300g of crémeux. Sprinkle around 50g Dark Chocolate Crispy Pearls on top and finish the insert with a 7 x 52 cm strip of cake. Blast freeze. Make the Taïnori Mousse and pour 650g into each bûche mold. Add the inserts to finish and blast freeze. Unmold the bûches. Use some Absolu Noir Glaze tempered to 35°C (95°F) to glaze the bûches using a ladle. Temper some dark chocolate couverture. Use some oil to stick some acetate sheets to some very flat baking sheets. Place some couverture in the center of the sheets and cover with a second acetate sheet. Use a rolling pin to smooth out the couverture towards the edges. Check the thickness is even. As soon as the couverture begins to set, use the back of a knife to mark out 8.5cm squares, to form the ends of the bûche. Leave to set for a few hours. Use a piping bag and some tempered chocolate to draw a curved line of couverture on each square and then sprinkle with grated coconut. Leave to set. Add the end pieces and add a house logo.