Ingredients for approximately 20 pieces
Coconut vanilla ganache
- 350 g of 35% cream
- 100 g of coconut puree or milk
- 2 vanilla pods
- 80 g of white chocolate
- 3 g of gelatin
- 100 g of coconut powder
Passion mango insert
- 300 g of mango puree
- 200 g of passion fruit puree
- 50 g of sugar
- 8 g of gelatin
Madeleine cookie
- 5 large eggs
- 200 g of sugar
- 200g flour
- 8 g of baking powder
- 160 g brown butter (melted until browned)
- ½ tsp. to c. zested grapefruit peel
White chocolate crisp
- 100g white chocolate
- 100 g of Feuilletine or unsweetened corn petals
The preparation
The ganache
Cut and scrape the vanilla pods. Heat half of the cream with the coconut puree, add the scraped vanilla. Pour everything over the chocolate and softened gelatin. Add the rest of the cream and mix. Pour into a mixing bowl, cover and refrigerate until the next day. Spread the coconut powder on a baking sheet and bake for 8 to 10 minutes at 180°C. To book.
The insert
Heat the purees to 40°C. Add the sugar and bring to the boil. Add the gelatin, mix, pour hot into silicone molds into small half-domes, leave to cool then store in the freezer.
The biscuit
Whisk the eggs with the sugar. Add the flour, yeast and zest, then the cooled brown butter. Spread on a baking sheet covered with baking paper. Bake for 12 minutes at 175°C, rotating the baking tray halfway through cooking. Take out the biscuit, cover it with baking paper, flatten with another baking sheet and leave to cool. Cut out with a round cookie cutter 8-10 centimeters in diameter.
The crispy
Melt the chocolate in a bain-marie. Incorporate the Feuilletine.
Mounting
In medium half-dome silicone molds, pour half of the ganache, add the mango-passion fruit insert, cover with the rest of the ganache, line with crisp, cover with a biscuit soaked in passion fruit puree. Refrigerate and, when ready to serve, unmold and sprinkle with coconut powder for decoration.