Cercle V

ORELYS 35% COCONUT GÂTEAU

Entremets, Plated desserts

Made with: Blond® Orelys® 35%

Steps: 4

An original recipe by Jérémy Aspa
Pastry Chef, L’École Valrhona Tain l’Hermitage
Makes one 40 x 60cm frame, i.e.: twenty-four 18 x 4.5cm cakes.

Recipe steps

Need Help?

FREQUENTLY ASKED QUESTIONS

A question about your orders, about the functioning of the site or a technical question for your recipes?

See our answers

Send us a question by e-mail

Send a message
Download in progress
Close