An original L École Valrhona recipeMakes 6 Tarts (16cm)
Prepare the Whipped Ganache in advance and leave to cool.Place 120g of Coconut Meringue in 16cm diameter cake rings which have been coated in butter and sprinkled with grated coconut.Use a spoon to make irregular waves in the Meringue.Cook at 195°F (90°C) for about 2 hours. Protect the cold Meringues from humidity by spraying them with the Opalys spray mix. Place approx. 60g of Pineapple Marmalade on top of the Meringue.Finish the Whipped Ganache and irregularly pipe approx. 140g all over using a piping bag with a Saint Honoré nozzle. Place approx. 20g of Pineapple Marmalade on the Whipped Ganache.Freeze.Use a spray gun to glaze with ABSOLU Spray Glaze.FOR THE CHOCOLATE DECORATIONS:Use a fine layer of white chocolate to mold Solstis (ref: 6409) shells and sprinkle with grated coconut.Leave to harden, then break to form coconut shell pieces. Decorate.
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