Coconut Dacquoise with Piña Colada Cream & Tropical Compote
User Reviews
4.9
Coconut Dacquoise with Piña Colada Cream & Tropical Compote
Description
The Coconut Dacquoise ‘sponge’ is made by folding sifted almond meal, flour, icing sugar, and desiccated coconut into softly whipped egg whites with caster sugar, then baked into thin, crisp yet chewy layers. The Piña Colada cream is prepared by warming coconut purée with sugar, adding gelatin, folding in crème fraîche and semi-whipped cream, and flavoring with Malibu rum before cooling and piping.
Assemblage involves layering the baked dacquoise disks with the tropical Piña Colada cream and fresh tropical fruit compote like pineapple, mango, or passion fruit, providing a balance of nutty, creamy, and fruity flavors and textures. White chocolate feuilletine adds a crisp, delicate crunch to the layers, giving complexity to the mouthfeel.
This dessert is suitable for special occasions where a refined, tropical-flavored baked treat is desired, showcasing a balance between the nutty almond-coconut meringue, rich cream, and bright fruit notes.
Ingredients
PIÑA COLADA CREAM
- 300 milliliters coconut purée or cream
- 75 grams caster sugar
- 15 grams gelatine softened in ice cold water, with excess water squeezed out
- 150 milliliters crème fraîche
- 370 milliliters whipping cream 35%
- 50 milliliters Malibu rum
COCONUT DACQUOISE ‘SPONGE’ (MAKES 2 X 400 G/14 OZ, 400 G/14 OZ PER TRAY)
- 200 grams almond meal blanched
- 60 grams flour plain
- 240 grams icing sugar
- 300 grams egg white
- 135 grams caster sugar
- 300 grams coconut desiccated
FEUILLETINE
- 400 grams white chocolate
- 150 grams pailleté feuilletine chopped crêpes dentelles/ French crispy pancakes
WHITE CHOCOLATE DISCS
- 400 grams white chocolate
ASSEMBLING
- tropical fruit such as pineapple, mango, papaya or passion fruit pulp, according to season - sprigs of lemon balm, components/garnishes, fresh
Instructions
Specific Equipment:
- piping (pastry) bag with size 8 nozzle
- acetate sheets
- circle cutter (5.5 cm/21⁄8 in. diameter)
- circle cutter (3 cm/11⁄8 in. diameter)
Piña Colada Cream
- Warm the coconut purée/cream and sugar in a small saucepan.
- Remove from the heat and add the gelatine.
- Pour into a bowl and whisk in the crème fraîche.
- Allow to cool until semi-set.
- Once semi-set, whisk again by hand and fold through the semi-whipped cream, followed by the Malibu rum.
- Place in the piping (pastry) bag and reserve in the fridge.
Coconut Dacquoise ‘Sponge’
- Sift together the almond meal, plain (all-purpose) flour and icing (confectioner’s) sugar.
- Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster (superfine) sugar.
- Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated (shredded) coconut.
- Spread onto two silicone baking paper-lined trays, 400 g (14 oz) per tray, and bake at 160°C (325°F) for 6 minutes, or until cooked.
- Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.
Feuilletine
- Melt the white chocolate and mix in the pailleté feuilletine.
- Spread evenly onto the dacquoise ‘sponges’ (from above recipe) once these have cooled.
- Place into the freezer.
White Chocolate Discs
- Temper the chocolate.
- Spread thinly onto acetate sheets.
- Once semi-set, cut into 20 discs of 5.5 cm (2 1⁄8 in.) diameter and 20 discs of 5.5 cm (2 1⁄8 in.) diameter with a 3 cm (11⁄8 in.) hole cut out in the middle.
Assembling
- For each of the 20 cakes, cut out the dacquoise ‘sponge’ to a diameter of 5.5 cm (2 1⁄8 in.).
- Place a 5.5 cm (2 1⁄8 in.) white chocolate disc on top.
- Pipe small rounds of the piña colada crème around the disc, then place a white chocolate disc with the centre cut out on top.
- In the centre place 0.5 cm (3⁄16 in.) dices of tropical fruit.
- Garnish each cake with three sprigs of lemon balm.
Notes
User Reviews
Overall Rating
4.9
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