Madani Chocolate Coconut and Passion Mini Pies

Madani Chocolate Coconut and Passion Mini Pies

Tarts, Plated desserts, Teatime and Sweets - Gourmet recipes, All Gourmets Recipes

Made with: ITAKUJA 55%

Steps: 5

Original Recipe by Chef Saura Madani.

Recipe steps

Coconut OPALYS Cremeux

  • 113gCoconut Milk
  • 113gCream
  • 48gEgg Yolks
  • 28gSugar
  • 75gOpalys 33%
  • 96gFlaked Coconut Shreds
  • 2gSalt
  • 2 SheetsGelatin
  1. Insert, bloom gelatin in ice water first.
  2. Mix coconut milk, cream, sugar, and salt in a saucepot.
  3. Temper in egg yolks and return the sauce pot to cook until thick. Whisk in bloomed gelatin then pour over white chocolate. Whisk to combine.
  4. Fold in flaked coconut and fill the molds the remainder of the way. Freeze overnight.

ITAKUJA Cremeux

  • ITAKUJA 55%
  • 300gCream
  • 54gEgg Yolks
  • 60gBrown Sugar
  • 2gSalt
  • 32gButter
  1. Heat cream, brown sugar, and salt in a sauce pot.
  2. Temper in yolks and return the sauce pot to cook until thick.
  3. Pour over Itakuja and whisk until smooth. Pour into dome molds ¾ of the way. Freeze for 2 hours.

Lime-Rum Sabayon

  • 65gEgg Yolks
  • 113gSugar
  • 113gFresh Lime Juice
  • 54gSpiced Rum
  1. Whisk all ingredients in a large bowl over a double boiler.
  2. Whisk until sauce appears thick and yolks have cooked.

Guava Passion Fruit Curd

  1. Combine guava puree, lime zest, lime juice, sugar, and egg yolks in a large bowl over a double boiler.
  2. Whisk over heat until custard has thickened up and lightened in color.
  3. Mount in Passion Fruit Inspiration and chill to let it set up.
  4. After 4 hours, transfer to a piping bag.

Brown Sugar Pate Brisee

  • 120gALL-PURPOSE FLOUR
  • 28gBrown Sugar
  • 2gSalt
  • 85gButter
  • 1-2 Tbsp.Ice Water
  1. Combine flour, brown sugar, salt, and cold butter in a robot coupe.
  2. Turn on and let the butter cut into flour for 15 seconds. Pour in ice water, 1 Tbsp. at a time until the dough forms together in small chunks.
  3. Remove from robot coupe and form into a ball. Wrap and chill for 30 minutes.
  4. After 30 minutes, roll dough out onto a floured surface. Roll to 1/8”thickness. Use a 2-3” cookie cutter to punch out pate brisee bases.
  5. With the rest of the dough, cut in 1/8” thickness. Cut into ½” strips.
  6. Create a large lattice then use a cookie cutter to cut out circles of lattice. Place both onto a sheet tray and chill for 20 minutes.
  7. Bake at 176°C (350°F) until golden brown

Assembly and finishing

Unmold ITAKUJA Cremeux and place onto Brown Sugar Pate Brisee base. Pipe dots of Guava Passion Fruit Curd, and some fresh berries. Drizzle Lime-Rum Sabayon over the top of the dome, and top with a Brown Sugar Pate Brisee tuile.

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