Coconut Raspberry Entremets

Ingredients

• 100 g Granulated sugar (For the raspberry madeleine biscuit)
• 2 Eggs (For the biscuit)
• 100 g All-purpose flour (Sifted; for the biscuit)
• 2 g Baking powder (Sifted with the flour)
• 100 g Butter (Melted, then cooled before incorporating)
• Salt (1 pinch)
• Fresh raspberries (QS (quantity sufficient), for the biscuit)
• 80 g White chocolate (Ivoire chocolate; for the coconut crunch)
• Heavy cream (The method says to bring the cream to a boil, but no quantity is provided for the coconut crunch)
• 35 g Unsweetened shredded coconut (For the coconut crunch)
• 45 g Crêpes dentelles (Feuillantine; for the coconut crunch)
• 400 g Raspberry purée (For the raspberry confit)
• 40 g Granulated sugar (Mixed with the pectin for the confit)
• 8 g NH pectin (Mixed with the sugar)
• 68 g White chocolate (Ivoire chocolate; for the whipped coconut ganache)
• 48 g Heavy cream (1) (Heated with the coconut purée)
• 62 g Coconut purée (Heated with heavy cream (1))
• 2.4 g Powdered gelatin (Bloomed with the water)
• 14 g Water (For blooming the gelatin)
• 200 g Heavy cream (2) (Added to the ganache after the gelatin)

Steps

1. 1

   Melt the butter for the raspberry madeleine biscuit and allow it to cool. Sift the flour and baking powder together.

2. 2

   In the bowl of a stand mixer, beat the eggs, granulated sugar, and salt.

3. 3

   Incorporate the sifted flour and baking powder into the egg mixture, then add the cooled butter. Add the fresh raspberries for the biscuit.

4. 4

   Bake the biscuit for 15 minutes at 200°C.

5. 5

   For the coconut crunch, melt the white chocolate.

6. 6

   Bring the heavy cream to a boil. The source does not provide the quantity of cream for this component.

7. 7

   Pour the hot cream over the melted white chocolate and mix to form a ganache.

8. 8

   Add the crêpes dentelles to the white chocolate ganache, then add the shredded coconut and mix.

9. 9

   For the raspberry confit, gently heat the raspberry purée in a saucepan over low heat.

10. 10

    Mix the pectin with the granulated sugar, then pour this mixture over the raspberries.

11. 11

    Mix and bring the raspberry mixture to a boil. Blend until smooth.

12. 12

    Cover the surface directly with plastic wrap and refrigerate the raspberry confit.

13. 13

    For the whipped coconut ganache, heat heavy cream (1) with the coconut purée.

14. 14

    Pour the hot cream mixture over the white chocolate in three additions, mixing between each addition.

15. 15

    Add the gelatin, followed by heavy cream (2). Blend the ganache until smooth.

16. 16

    Refrigerate the ganache for at least 4 hours, ideally overnight, before continuing with the recipe.

Notes

The source says that the remainder of the recipe is in the comments, but no comments or further assembly instructions were provided. Therefore, the final entremets assembly, molding, layering, chilling, and decoration are missing. The coconut-crunch ingredient list omits the quantity of cream, although the method explicitly uses it.

Nutrition per serving

• dessert
• French pastry
• entremets
• raspberry
• coconut
• baked
• make-ahead
• summer