CORAL REEF & GRILLAGE

The crispy tart with the flavours of juicy oranges, white chocolate, and coconut is a perfect dessert choice for the gastronomy. It has a simple form and minimalist decoration but always delights with its unique taste.

RecipePhoto

Used products and decorations

TUBE

Code 90167

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

SHORT PASTRY

Ingredients:

500 gWheat flour

300 gButter

120 gEgg yolks

100 gIcing sugar

Preparation:

Combine the flour with the butter. Add egg yolks and icing sugar and mix until you get the consistency of the dough. Cut as desire and keep in the refrigerator. Bake in an oven preheated to 180 ° C for about 15 minutes.

ORANGE CREAM

Ingredients:

200 gOrange juice

4Eggs

180 gSugar

320 gButter (cold)

12 gGelatin

60 gWater

Preparation:

Soak gelatin in water. Heat the orange juice, sugar and eggs to 80⁰C, stirring constantly, add soaked gelatin. Set aside for 5 minutes and add cold butter. Stir until the butter is combined with the cream. Pour into the baked tarts and cool down.

COCONUT "CREMEUX"

Ingredients:

160 gCoconut puree

160 gCream 30%

160 gEgg yolk

70 gSugar

10 gGelatin

50 gWater

20 gConcentrated coconut paste

50 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

120 gButter

Preparation:

Soak gelatin in water. Heat the coconut puree with the cream. Add the yolks with sugar and reheat to 82° C. Add soaked gelatin, and pour over the chocolate and coconut paste. After cooling to 45° C, add the butter and blend. Pour into a bowl and cool down.

WHITE CHOCOLATE MOUSSE

Ingredients:

110 gWhite Chocolate 29% Barima Artisanal code (CHB28XXB3)

60 gCream 30%

12 gGelatin

60 gWater

350 gWhipped Cream 32%

Preparation:

Soak gelatin in water. Boil the cream, add soaked gelatin. Pour over the chocolate and stir until it dissolves. Combine the finished ganache with the whipped cream and mix thoroughly. Pour into molds and freeze. Cover the frozen mousse with White Velly Spray Barima Artisanal (code AP0379NE) and place on the previously prepared tarts.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Grillage Tube (code 90167)
Mini leaves (code 331563)