Coconut cocoa Saint Honoré

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

Thanks to our fruit sourcing expertise, we carefully select and blend coconuts from Asia to achieve a consistent and well-balanced flavour profile. A flagship product within the Andros Chef range, this coconut specialty stands out for its naturally thick and creamy texture and its characteristic coconut water flavour, gently sweetened to deliver an indulgent taste reminiscent of a coconut-chocolate confection. Highly appreciated by professionals for its rich texture and versatility, it pairs perfectly with mango, pineapple and chocolate in pastry, frozen dessert and beverage applications.

Discover our Sweetened puree 90% product range

Preparation steps

1. 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.

2. 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.

3. Cocoa craquelin

With a flat beater, mix the ingredients until a dough is obtained. Spread at 1 mm thickness between two parchment papers.

4. 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.

5. 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.

6. 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.

7. Finishing

Shape coconut shavings and sprinkle with sweet white decoration powder.

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