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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 60cm 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
590g banana pulp
70g passion fruit pulp
35g caster sugar
5g powdered gelatin
25g 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
235g whipping cream 35% fat
235g 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, strain and use immediately.
04
Passion Fruit And Banana Bahibe Crémeux
565g custard
565g BAHIBE LACTEE 46%
280g passion fruit pulp
280g banana pulp
Add the hot pulps to the hot and strained custard and then gradually pour onto the melted chocolate, mixing with a rubber spatula as for a ganache, to obtain a glossy appearance and a smooth, 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
Light Bahibe Mousse
460g whole milk
10g powdered gelatin
605g BAHIBE LACTEE 46%
925g whipping cream 35% fat
Soften the gelatin (in five times its own weight in water). Add to the milk and bring to the boil. xSoften the gelatin (in five times its own weight in water). Add to the milk and bring to the boil. Pour around one third of the hot liquid onto the melted couverture. Whisk to obtain a smooth, glossy and elastic texture, signifying the emulsion process is underway. Add the remaining milk, taking care to preserve the texture. When the mixture reaches 30-35°C (86-95°F), fold in the well-chilled whipped cream. Pour immediately. Blast freeze.
06
Absolu Milk Chocolate Spray Glaze
600g ABSOLU CRISTAL NAPPAGE NEUTRE
60g water
90g JIVARA LACTEE 40%
Bring the Absolu Cristal to the boil with the water and emulsify with the melted couverture. Blend and add the sparkling bronze powder. Use immediately, spraying at around 80°C (176°F).
Assembly and finishing
When the Moist Coconut Cake has cooled, cut into three 7 x 52 cm and three 5 x 52 cm 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 250 g of set Bahibe Crémeux into each mold and then add a 5 x 52 cm strip of cake on top, followed by a further 300 g of crémeux. Sprinkle around 50 g Caramélia Crispy Pearls on top and finish the insert with a 7 x 52 cm strip of Coconut Cake. Blast freeze. Make the Bahibe Mousse and pour 650 g into each bûche mold. Add the inserts to finish and blast freeze. Unmold the bûches. Use the Milk Chocolate Glaze to spray the bûches. Temper some milk 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 8.5 cm 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.