Coconut domes

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my inspiration for this pastry was my previously made coconut creation, in which is a half walnut wrapped in a dried fig, with a chocolate and coconut layer around it!

I wanted to create something with these flavours, and here it is! I made 2 different versions, one as a ‘domes’ form and the other as a ‘bar’ form


crunchy chocolate walnut layer
80g chopped walnuts
50g milk chocolate
100g praliné

walnut joconde
100g eggs
10g flour
66g icing sugar
66g grounded walnuts
66g egg whites
10g icing sugar

chocolate cremeux
88g dark chocolate
83g milk
83g whipped cream
33g egg yolks
10g sugar

coconut mousse
2 gelatin leaves
100g white chocolate
100ml coconut milk
200ml whipped cream

walnut chocolate layer:
melt the chocolate en add this to the praliné and the roasted, chopped walnuts. Stir well and divide over a baking tray, put a sheet of baking paper over it, roll out thinly and place it in the fridge. Take small circles (8cm) with baking rings, and sprinkle one side with melted white chocolate

walnut joconde:
mix the egg whites and icing sugar. Mix the eggs, add the icing sugar and the grounded walnuts, mix short and add the flour and the meringue. Divide, thinly, over a baking tray and bake at 190C for about 10 min. Leave to cool and take small circles (8cm), with baking rings

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fig confiture:
buy a high quality fig confiture and heat a few tablespoons with some lemon juice. Remove from heat and divide a layer over the joconde biscuit

chocolate cremeux:
cook the milk and whipped cream. Stir the egg yolks shortly with the sugar, add to the warm milk, and cook on a low fire till 86C, pour it over the chocolate. Pour the cremeux into small half-spheres silicone molds and put it in the freezer

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coconut mousse:
bring the coconut milk to the boil, add the (pre) soaked gelatin and pour it over the chocolate, leave to cool, add the mixed whipped cream. Pour this into large half-spheres silicone molds, place the frozen chocolate cremeux and push it down a little, add a slice of joconde biscuit on top, place this in the freezer

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sprinkle the ‘dome’ with grated coconut, divide over the chocolate layer and decorate with a ‘golden’ half walnut

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