COCONUT MOUSSE,

RASPBERRY JELLY ON SABLE

BRETON

Pastry recipe / by Ghislain GAILLE

For 8 - 10 individuals

1. Coconut mousse
Ingredients Warm the Coconut purée with the sugar.
Add the soaked gelatin and Malibu.
Frozen fruit purée, sugar
At 40°C, fold in the whipped cream.
added : Coconut - 400 g

Sugar - 60 g
In this step
Gelatine (sheet) - 4

Whipped cream - 280 g

Malibu® - 64 mL

Frozen fruit purée,

sugar added :
Coconut

Frozen fruit purées

2. Raspberry jelly
Ingredients Warm the purée with the sugar.
Add to it the soaked gelatin.
Frozen fruit purée 100% :
Raspberry - 200 g

Sugar - 20 g In this step

Gelatine (sheet) - 2

Frozen fruit purée

100% : Raspberry

Frozen fruit purées

 3. Dacquoise
Ingredients Beat the egg whites.
Mix the raw powdered almonds with the flour then sift.
Egg white - 300 mL
Fold the sugar into the egg whites.
Sugar - 100 g Fold the beaten egg whites into the first mixture.
Bake at 170°C for about 20 min. in a fan oven.
Almond powder - 250 g
Dust with icing sugar then leave outside to crust for 10 min.
Icing sugar - 170 g Bake in a preheated oven at 175°C.

Flour - 30 g

4. Sable breton
Ingredients With an electric mixer fitted with paddle attachment, cream the egg
yolks and sugar until light and foamy.
Sugar - 175 g
Add the well softened butter, salt, flour and the baking powder sifted
Egg yolk - 75 g together.
Bake in fan-forced oven at 180°C until golden brown.
Butter - 185 g
Remove and set aside in dry place.
Flour - 250 g

Yeast - 2,5 g

Salt - 5 g

5. White sweetened condensed milk glaze

Ingredients Boil the water and sugar (103°C).
Fold in the sweetened condensed milk, white chocolate, glucose and
Water - 150 mL
gelatin.
Sugar - 300 g Mix well with a hand blender.
Leave to set 24 h before using in a refrigerator.
Glucose - 300 g

Condensed milk - 200 g

Gelatin - 140 g

White couverture 35% -

300 g

white coloring - 12 g