Coconut cocoa Saint Honoré
A creation of Alexis Beaufils
Alexis Beaufils, current Pastry Sous-Chef at the Bristol Paris, he is graduated from Versailles CFA and has done its beginnings at Dalloyau as apprentice then Sous Chef Junior with Yann Brys. He also has been pastry Sous Chef at Pavillon Ledoyen and Mandarin Oriental Paris.
Ingredients
Cocoa sugar dough
250 g Butter
180 g Icing sugar
80 g Eggs
360 g Flour T55
50 g Almonds
50 g Cocoa powder
Cocoa choux pastry
240 g Whole milk
100 g Butter
4 g Sugar
4 g Salt
104 g Flour T 55
28 g Cocoa powder
240 g Eggs
Cocoa craquelin
221 g Brown sugar
86 g Sugar
319 g Flour
98 g Cocoa powder
7 g Fleur de sel
270 g Butter
Chocolate coconut whipped cream
300 g Liquid cream 1
240 g Coconut puree
30 g Glucose syrup
30 g Inverted sugar
225 g Dark chocolate 70 %
45 g Cocoa paste
540 g Liquid cream 2
22 g Gelatine mass
Coconut confit
1/2 g Ginger
300 g Coconut puree 1
25 g Sugar
5 g Pectin NH 325
2 g Agar-Agar
200 g Coconut puree 2
Sweetened coconut puree
The Andros Chef frozen coconut puree has a thick and smooth texture with a nice coconut water taste from the blend of two Asian varieties. A premium quality puree of coconut without stabilizer or additive added which will perfectly pair with mango, pineapple and chocolate flavors. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Cocoa sugar dough
Mix the butter with icing sugar then add eggs by two times. Add almond powder, flour and sifted cocoa powder. Homogenize then spread at 1.5mm thickness.
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Cocoa choux pastry
Bring to a boil milk, butter, sugar and salt. Off the heat, add the sifted flour and the cocoa powder. Stir over high heat for 2 minutes. Transfer in a mixer bowl, with a flat beater, gradually add the eggs. Place in the oven at 160°C then bake for 30 minutes at 160°C.
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Cocoa craquelin
With a flat beater, mix the ingredients until a dough is obtained. Spread at 1 mm thickness between two parchment papers.
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Chocolate coconut whipped cream
Heat the cream 1 and coconut puree with glucose syrup and inverted sugar. Add the gelatine mass. Pour on the chocolate and cocoa paste. Blend, add the cold cream 2.
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Coconut confit
Heat the coconut puree 1 with ginger and infuse for 5 minutes. Sieve then add the mix sugar, pectin and agar-agar. Bring to a boil then cool to 4°C. Mix and mold il half sphere shape. Freeze.
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Assembly
Shape a stripe of cocoa sugar dough and line in a ring tart. Pipe the choux pastry on a silicone mat then place a craquelin disk on the top. Cut out the choux’s bottom and fill with chocolate whipped cream then add the confit. Close up. Pipe on the top a whipped cream with a 20 nozzle tip then place the choux.
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Finishing
Shape coconut shavings and sprinkle with sweet white decoration powder.
