I’ve developed an obsession (or maybe better said passion) for tropical flavors lately. Kalamansi, lime, coconut, passion fruit, pineapple or mango, they’re all on my list of ingredients that simply can’t go out of stock in my kitchen these days. It must be their delicate aroma, their color and their texture that keeps me hooked up. But a change in tastes is more than welcomed,I’m not complaining! Sure, chocolate it’s fun, but how much chocolate can one have?! (let’s be serious though, it’s chocolate we’re talking about!)

So this cake was born after buying too many passion fruits – I love their flavor, but too much passion fruit in the wrong mix can be slightly overwhelming. So I needed something to tame the passion fruit down – and the best (and safest at the end of the day) choice was to go with fruits and tastes that belong to the same category. So coconut and lime felt like the most suitable option – and boy, it was one of the best flavor combos I made lately. No wonder this coconut passion fruit entremet is so vibrant and delicious, it melts in your mouth, bursting with flavor and making your taste buds sing! It’s a cake that brought a lot of joy, from the very first beaten egg to the last bite!

Each cake I make starts with a sketch and a well-thought plan. If any of these aren’t in place, I know for sure my final cake won’t be as I imagined it. And truth be told, if you don’t have a plan beforehand, the chance of something going wrong is huge. And I’m not one to take risks when it comes to baking. First of all because I have respect for my ingredients – good quality chocolate, natural cream and many others are amazing as they are, even more combined into one amazing cake, like this coconut passion fruit entremet. Second of all, because this routine is part of my discipline – I’m always trying to improve my skills, always trying to learn and absorb as much information as possible and this kind of plans seem to be working. Plus, having a written plan allows me to make a few changes and remember them later on or be able to go back and check them out if needed. Not to mention the fact that the whole situation and hand-writing is extremely relaxing for me, it allows me to organize my ideas and thoughts and calm myself down. Somehow therapeutic, apart from the baking and cake assembly itself that is!

{Coconut Passion Fruit Entremet} Print Author: Olguta - Pastry Workshop Serves:: 1 20cm diameter entremet Ingredients: Coconut dacquoise: 2 egg whites

30g white sugar

1 pinch salt

1 teaspoon lime zest

30g shredded coconut

30g almond flour

60g powdered sugar Coconut croustillant: 60g white chocolate, melted

15ml vegetable oil

30g pailette feuilletine

30g shredded coconut Passion fruit cremeux: 80ml passion fruit juice

2g gelatin + 10ml cold water

50g white sugar

2 egg yolks

10g cornstarch

60g butter, softened

1 teaspoon vanilla extract Coconut mousse: 1 can coconut milk - approx 400ml

10g gelatin + 50ml cold water

2 egg whites

120g white sugar

60ml water

1½ teaspoons vanilla extract

150ml heavy cream, whipped Lime infused white chocolate ganache: 80ml heavy cream

1 teaspoon lime zest

1g gelatin + 5ml cold water

110g white chocolate Mirror glaze: 75ml water

150g white sugar

150g liquid glucose

12g gelatin + 60ml cold water

100ml sweetened condensed milk

150g white chocolate

15ml vegetable oil

Orange food coloring Directions: Coconut dacquoise: Mix the shredded coconut, almond flour and sugar in a bowl. In another bowl, mix the egg whites with a pinch of salt until stiff. Add the sugar and lime zest and continue mixing until fluffy and glossy. Fold in the coconut mixture then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (20cm diameter). Bake in the preheated oven at 350F - 180C for 15-18 minutes or until golden brown and crusty. Place aside to cool down. Coconut croustillant: Combin the melted chocolate with the rest of the ingredients. Spoon the mixture into an 18cm diameter cake ring and place in the freezer to set. Passion fruit cremeux: Bloom the gelatin in cold water. Bring the passion fruit juice to the boiling point in a saucepan. In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well. Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 85C. Remove from heat and stir in the gelatin. Allow to cool down to 40C then add the butter and mix well. Pour the cremeux into an 18cm diameter cake ring and freeze for a few hours. Coconut mousse: Bloom the gelatin in cold water. Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla. When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 116C. While the sugar syrup cooks, whip the whites until fluffy. Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff. To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue. Lime infused white chocolate ganache: Bloom the gelatin in cold water. Heat the cream in a saucepan until the boiling point. Remove from heat and add the lime zest. Allow to infuse for 10 minutes then drain well. Heat the cream once more then pour it over the chocolate in a bowl. Mix well until smooth then add the melted gelatin. Mirror glaze: Bloom the gelatin in cold water. Combine the water, sugar and glucose in a saucepan and bring them to 103C. Remove from heat and stir in the gelatin then pour in the condensed milk. Pour this mixture over the white chocolate and allow to sit for 5minutes. Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air - air bubbles in the glaze are annoying and they take away the beauty of the glaze. Allow the glaze to cool to 35-40C before using. To assemble the entremet: Place the coconut dacquoise in a cake ring lined with acetate sheets. Pour about ⅓ of the coconut mousse over the dacquoise and place the cake in the freezer for 15 minutes. Remove the cake from the freezer, together with the cremeux and the croustillant. Remove the cremeux and croustillant from their rings and place them over the coconut mousse. Pour the remaining mousse into the cake ring and freeze for 1 hour at least. After one hour the cake should look fairly set. Pour the final layer of ganache (it's best to make the ganache before pouring it, but make sure it's room temperature before using it). Freeze the cake for a few hours, preferably overnight. Remove the cake from its ring and place it on a cup or grill for glazing. Carefully and evenly pour the glaze over the cake and allow it to drip off for a few minutes. Transfer the cake on a platter and decorate as you wish. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Fiecare tort pe care il fac porneste de la un plan bine gandit. Daca nu am o schita, o idee preliminara, inclusiv de decor, stiu ca nu va iesi ce trebuie. Sigur, improvizatia e buna si e important sa stii si cum sa te adaptezi din mers sau sa indrepti o greseala astfel incat sa fie reparata de-a dreptul, nu doar ascunsa. Dar cel mai bine e cand totul merge struna si rezultatul final e cel asteptat. In plus, realizarea planului initial e o operatiune care ma relaxeaza si imi permite ca mai apoi sa intervin asupra retetei si sa-mi iau notitele necesare. Daca nu as face asta, probabil multe dintre retetele de pe blog nu ar mai fi publicate.

Acest tort a pornit de la aroma inconfundabila a fructului pasiunii, precum si culoarea sa intensa. Gandindu-ma cam cu ce as putea combina acest fruct, am ajuns la concluzia ca varianta cea mai sigura pentru papilele gustative ale familiei erau aromele tropicale. Asa ca am adaugat pe lista nuca de cocos si lime, doua gusturi care mie personal imi plac foarte mult. Ce a iesit e un tort dulce-acrisor, incredibil de aromat, pe care mi l-am imaginat decorat foarte simplu si elegant, usor inspirata de stilul lui Antonio Bachour.

Elementele tortului cu fructul pasiunii si nuca de cocos sunt:

dacquoise cu nuca de cocos

strat crocant cu nuca de cocos

cremeux de fructul pasiunii

mousse de nuca de cocos

ganache de ciocolata alba infuzat cu lime

glazura oglinda

Ingrediente:

Dacquoise cu nuca de cocos:

2 albusuri

30g zahar alb

1 praf de sare

1 lingurita coaja de lime

30g nuca de cocos

30g faina de migdale

60g zahar pudra

Crocant cu nuca de cocos:

60g ciocolata alba, topita

15ml ulei vegetal

30g pailette feuilletine

30g nuca de cocos maruntita

Cremeux cu fructul pasiunii:

80ml suc de fructul pasiunii

2g gelatina + 10ml apa rece

50g zahar alb

2 galbenusuri

10g amidon

60g unt, temperatura camerei

1 lingurita extract de vanilie

Mousse cu lapte de cocos:

1 conserva lapte de cocos – aproximativ 400ml

10g gelatina + 50mlapa rece

2 albusuri

120g zahar alb

60ml apa

1 ½ lingurite extract de vanilie

150ml smantana entru frisca, batuta

Ganache de ciocolata alb cu lime:

80ml smantana pentru frisca

1 lingurita coaja de lime

1g gelatina + 5ml apa rece

110g ciocolata alba

Glazura oglinda:

75ml apa

150g zahar alb

150g glucoza lichida

12g gelatina + 60ml apa rece

100ml lapte condensat

150g ciocolata alba

15ml ulei vegetal

Colorant portocaliu

Mod de preparare:

Dacquoise cu nuca de cocos:

Combinati nuca de cocos, faina de migdale si zaharul intr-un bol. In alt bol, mixati albusurile cu un praf de sare pana devin pufoase. Adaugati zaharul si coaja de lime si mixati pana obtineti o bezea ferma si lucioasa. Incorporate amestecul de nuca de cocos apoi puneti aluatul intr-un pos si formati un cerc de 20cm pe o foaie de hartie de copt. Coaceti in cuptorul preincalzit la 180C pentru 15-18 minute pana devine auriu si usor crocant. Lasati deoparte sa se raceasca.

Crocant de nuca de cocos:

Combinati ciocolata topita cu celelalte ingredient intr-un bol. Puneti amestecul intr-un cerc de tort de 18cm si presati-l bine. Dati la congelator pana il veti folosi.

Cremeux de fructul pasiunii:

Hidratati gelatina in apa rece. Aduceti sucul de fructul pasiunii la punctual de fierbere intr-un vas. Intre timp, mixati galbenusurile su zaharul pana devin deschise la culoare. Adaugati amidonul si amestecati bine. Turnati sucul de fructul pasiunii peste galbenusuri apoi puneti inapoi pe foc si gatiti pe foc mic pana se ingroase. Luati de pe foc si adaugati gelatina. Lasati sa se raceasca la 40C apoi incorporati untul. Turnati cremeux intr-un cerc de tort de 18cm diametru si dati la congelator.

Mousse cu lapte de cocos:

Hidratati gelatina in apa rece. Incalziti laptele de cocos doar pana se incalzeste usor apoi adaugati gelatina si vanilia. Lasati laptele sa se racoreasca. Cand acesta a ajuns la temperature camerei, faceti o bezea italiana din cele doua albusuri astfel: combinati zaharul si apa intr-un vas si puneti pe foc. Fierbeti pana atinge 116C. Intre timp, mixati albusurile pana devin spuma. Turnati siropul fierbinte in fir subtire peste albusuri, mixand continuu pana obtineti o bezea ferma si lucioasa. Pentru a finisa mousse-ul, incorporate smantana batuta in laptele de cocos, apoi adaugati bezeaua.

Ganache infuzat cu lime:

Hidratati gelatina in apa rece. Incalziti smantana pana devine fierbinte. Luati de pe foc si adaugati coaja de lime. Lasati sa infuzeze pentru 10 minute apoi strecurati printr-o sita fina. Reincalziti smantana pana la punctual de fierbere apoi adaugati ciocolata alba. Amestecati pana la omogenizare apoi adaugati gelatina.

Glazura oglinda (adaptare dupa o reteta a lui Antonio Bachour):

Hidratati gelatina in apa rece. Combinati apa, glucoza si zaharul intr-un vas si puneti pe foc. Aduceti amestecul la 103C. Luati de pe foc si adaugati gelatina apoi adaugati laptele condensate. Turnati acest amestec peste ciocolata alba si dati deoparte pentru 5 minute. Amestecati usor cu o spatula pana la omogenizare. Nu folositi un tel pentru ca acesta va incorpora bule de aer si nu ne dorim asta! Tot acum adaugati si uleiul si colorantul alimentar si amestecati pana la omogenizare. Lasati glazura sa se raceasca la 35-40C inainte de a o folosi.

Pentru a asambla tortul: