Valentine’s Day Coconut Dessert

Creation of Olivier Bajard

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Practical information

1/ Savarin pastry

Ingredients

Milk powder 0% : 1 g
Salt : 2 g
Caster sugar : 6 g
Water : 20 g
Whole eggs : 25 g
Flour T45 : 60 g
Flour T65 : 20 g
Yeast : 4 g
Olive oil : 15 g
Whole eggs : 35 g
Noisette butter : 15 g

Instructions

Weigh together the milk powder, salt, and sugar. Add the water and mix well to dissolve. Incorporate the eggs (1). Mix well. Pour the mixture over the flour (T45 and T65) and knead. Add the yeast. Incorporate the oil and eggs (2) alternately. Let the dough rise. Incorporate the browned butter, melted at 40 °C (104 °F), and mix. Pipe 20 g of dough into 6cm diameter hemispherical silicone molds. Let rise until doubled in volume. Bake in a convection oven at 165 °C (329 °F) for 18 minutes. Unmold onto a wire rack as soon as they come out
of the oven and let dry.

2/ Savarin Syrup

Ingredients

Water : 600 g
Caster sugar : 200 g
Fruit'Zest Orange Zest : 5 g
Fruit'Puree Passion Fruit : 200 g

Instructions

Boil together the sugar, water and Fruit’Zest Orange. Add Fruit’Purée Passion fruit. Dip the half-spheres.

3/ Coconut blancmange

Ingredients

Invert sugar or trimoline : 180 g
Whipped cream : 450 g
Fruit'Puree Coconut : 900 g
Gelatin 200 Bloom : 12 g
Water : 60 g

Instructions

Lightly whip the cream with the invert sugar. Hydrate the gelatin with water and heat it to 80 °C (176 °F). Pour the Fruit’Purée Coconut over the whipped cream, then add the gelatin. Pour into the verrines. Let it set and place the exotic fruit coulis in the center.

4/ Exotic fruit coulis

Ingredients

60 D.E. Glucose syrup : 50 g
Fruit'Puree Passion Fruit : 150 g
Fruit'Puree Alphonso Mango from India : 100 g
Caster sugar : 50 g
NH pectin : 3 g
Fruit'Puree Coconut : 100 g
Butter : 50 g

Instructions

Heat Fruit’Purée Passion fruit and Fruit’Purée Mango Alphonso with the glucose to 50 °C (122 °F). Stir in the sugar, which has been previously mixed with the pectin. Bring to a boil. Add the butter and Fruit’Purée Coconut, then blend. Let cool.