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Lime Coconut & White Chocolate Entremet
By: Frank Vollkommer
Coconut Japonaise
4.00 oz (114g) Egg Whites
4.00 oz (114g) Sugar, Granulated
Pinch (0.50g) Cream of Tartar
3.00 oz (85g) Sugar, 10X
4.00 oz (114g) Coconut, Desicated

Lime Financier
5.00 oz (150g) Almond Meal
10.50 oz (300g) Sugar, 10X
4.00 oz (115g) Flour, Pastry
8.50 oz (240g) Egg Whites
10.50 oz (300g) Butter, Melted
1.00 oz (30g) Lime Flavor Paste (DRE 25104 2)

Rum-Citrus Cremeaux
9.00 oz (255g) Cream
5.00 oz (142g) Milk
4.00 oz (112g) Lemon Puree (DGF 4401)
0.50 oz (1g) Jamaica Rum Flavor Paste (DRE 21904 2)
1 Each Vanilla Bean
3.50 oz (100g) Sugar
5.60 oz (160g) Egg Yolks
0.30 oz (10g) Gelatin Leaves

Coconut-White Chocolate Mousse
5.00 oz (143g) Eggs
1.00 oz (30g) Yolks
3.00 oz (85g) Sugar
0.40 oz (11g) Gelatin
2.70 oz (76g) Water, Cold
1.40 oz (40g) Coconut Flavor Paste (DRE 22808 2)
9.00 oz (255g) Nevado White Chocolate (LUK W207)
14.00 oz (397g) Heavy Cream

White Chocolate Galcage
5.29 oz (150g) Milk
3.00 oz (90g) Glucose (DGF 8310)
1.30 oz (38g) Cream
0.03 oz (1g) Vanilla Moroni Flavor Paste (DRE 22004 8)
17.00 oz (488g) Nevado White Chocolate (LUK W207)
0.28 oz (8g) Gelatin
1.30 oz (38g) Water

French Macarons
10.60 oz (300g) Almond Flour
10.60 oz (300g) Sugar, 10X
4.00 oz (110g) Egg Whites
10.60 oz (300g) Sugar
5.30 oz (150g) Water
4.00 oz (110g) Egg Whites
As Needed Dry Colorant - Yellow (PC 8710)

Directions:

Coconut Japonaise

  1. Invert onto sugared parchment to cool.
  2. Whip the whites and cream of tartar to medium stiff peaks, adding the granulated sugar slowly.
  3. Fold in the 10x sugar and coconut.
  4. Using a plain tip, pipe the mixture into discs slightly smaller in diameter than the entremet rings.
  5. Bake at 200°F / 93°C until crisp and light golden brown.

Lime Financier

  1. Sift together the almond meal, sugar and flour.
  2. Add egg whites and mix until smooth.
  3. Add the melted butter and lime flavor paste.
  4. Bake at 375°F / approx 15 min until golden brown.

Rum-Citrus Cremeaux

  1. Bloom the gelatin.
  2. Heat the dairy, half the sugar and vanilla in a small pan.
  3. Whisk the sugar and yolks together in a small bowl.
  4. Temper the hot liquid into the yolk mixture and return to the heat until nappe consistency.
  5. Add the bloomed gelatin, lemon puree and rum flavor paste. Emulsify and strain.
  6. Pour into molds and freeze.

Coconut-White Chocolate Mousse

  1. Whip cream to soft peaks and reserve cold.
  2. Melt the nevado white chocolate and reserve warm.
  3. Bloom gelatin in cold water
  4. Prepare a sabayon with the eggs, yolks and sugar; whisking over a water bath until thick ribbon consistency. Remove from heat and whip until slightly warmer than room temp.
  5. Melt the gelatin/water mixture with the coconut flavor paste.
  6. To combine ingredients:
    1. Whisk the gelatin mixture into the sabayon
    2. Whisk the chocolate into the sabayon
    3. Whisk in 1/3 of the whipped cream
    4. Fold in the remaining 2/3 whipped cream

White Chocolate Glacage

  1. Bloom gelatin with 38g cold water
  2. Heat milk, cream, glucose and vanilla flavor paste
  3. Add the bloomed gelatin/water mixture
  4. Pour over the chocolate
  5. Emulsify and strain
  6. *cool to 100 - 104° / apply to frozen entremets
  7. **color and/or whitening agents may be added**

French Macarons

  1. Sift the almond flour and 10x sugar together.
  2. Add the first egg whites to create a smooth paste. Add coloring.
  3. Make a 240°F italian meringue with the sugar, water and remaining whites.
  4. Fold the meringue into the almond mixture in three stages.
  5. Pipe onto silicone baking sheets and allow to rest for 45 min.
  6. Bake at 275°F convection / approx 14-16 min.

Assembly:

  1. Place a disc of Coconut Japonaise, Lime Financier and frozen Rum-Citrus Cremeaux inside 8" x 2" rings.
  2. Prepare the Nevado Chocolate Mousse and fill the entremet ring to the top using a piping bag and freeze.
  3. Apply the White Chocolate Glacage to a frozen entremets at 100° - 104°F.
  4. Decorate using tempered Luker Nevado White Chocolate LUK W207, to apply a chocolate wrap, stylized decorations and French Macarons.