Specially designed for Notre Temps by the famous pastry chef Yann Couvreur, this delicious lime and coconut log offers a zest of freshness to our New Year's Eve menus.
Ingredients
For 4 to 6 people/ Preparation: 2 h 30/ Refrigeration: 1 night Cooking: 25 min 4 h for meringues.
The dacquoise coco:
27 g egg white (1 small egg white)
27 g semolina sugar
27 g icing sugar
11 g T55 flour
10 g almond powder
10 g roasted grated coconut
The French meringue:
20 g egg white (1 small egg white)
20 g semolina sugar
20 g icing sugar
10 g grated coconut
The ganache mounted coconut:
18 ml 34 ml 35% MG cream
1/4 gelatin sheet
18 g white chocolate
16 ml Malibu (optional)
4 g roasted grated coconut
Lime gel:
73 g lime pulp
10 ml Malibu (optional)
15 g sugar • 2 g agaragar
2 g pectin (in MSG)
1 g lime zest
Lime mousse:
33 ml lime juice
17 g sugar
22 g egg (1/2 beaten egg)
15 g egg yolk (1 small egg yolk)
1 sheet of gelatin
1 g lime zest
5 g butter
80 ml 35% MG cream
The log heel:
32 g white chocolate
The décor:
3 g lime powder
Preparation
1. The coconut dacquoise
Heat the egg white with the semolina sugar to 60°C, mount everything, then add the previously mixed icing sugar, flour, almond powder, and coconut. Spread the preparation between two strips 0.5 cm high. Cook for 7 min at 170 °C (th. 5-6).
2. The French meringue
Mount the egg white, add the sugar as you go. Once the meringue is mounted, stir in the icing sugar.
Fill a piping bag and form domes of different sizes, sprinkle with grated coconut before cooking for 4 hours at 60 °C (th. 2).
3. The ganache mounted coconut
Heat 18 ml of cream, add the hydrated gelatin, pour three times over the melted white chocolate. Mix and add the Malibu (optional), then the rest of the cream, finish with the grated coconut.
4. Lime gel
Heat the lemon pulp with the Malibu (optional), add sugar, agar-agar, pectin. Hold the boil for 2 min, let cool completely, then mix with the lemon zest.
5. Lime mousse
Heat the lime juice to 83°C in a water bath with the sugar, egg, and egg yolk. Mix with the hydrated gelatin, lemon peel, and butter, then add the whipped cream. Distribute the foam in the bottom of a log mold.
6. The log heel
Melt the chocolate over low heat, mold the heels.
7. Assembly
Spread half of the lime gel in the bottom of an insert mold, block, pour the coconut mounted ganache (keep some for the decor), block, finish with the rest of the gel (keep a little for the decor), block again. In the log mold containing the foam, place the insert (with the gel, ganache, gel mount) in the center. Add the dacquoise, smooth to the brim with the foam.
Reserve one night in the freezer.
8. The décor
Unmold the next day.
Using a pocket filled with excess ganache, form zebra on top of the log, add gel pellets, and then with the help of a Chinese, sift with lime powder. Add the meringues and heels on each side.
A tip from the chef: 'As with all pastries, it is necessary to respect the cooking times, I also recommend preparing the log the day before, then slipping it into the freezer. The next day, take it out 15 minutes before tasting and arrange on it the meringues and the decoration, the whole will hold better.' If you hesitate on the choice of the drink, Yann Couvreur simply recommends 'a good citrus tea to bring out the freshness of the lemon!'
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