ORELYS 35% COCONUT GÂTEAU | Valrhona

Name: ORELYS 35% COCONUT GÂTEAU | Valrhona
Ingredients: 345g almond flour; 345g coconut (grated); 300g Pastry Flour; 680g confectioner’s sugar; 455g egg whites; 150g whipping cream; 1370g egg whites; 760g sugar; 370g coconut purée; 740g whipping cream; 185g invert sugar; 2210g 13536 (ORELYS 35% FEVE 3 KG); 1000g 13536 (ORELYS 35% FEVE 3 KG); 150g 160 (BEURRE DE CACAO 3KG); 50g grape seed oil; 150g coconut (grated and toasted); 500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG); 50g coconut liqueur

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Make the Coconut Sponge and weigh out 1100g per 40 x 60cm sheet.Bake at 180°C (356°F) for 18 minutes.Prepare the Ganache in advance.Place a layer of Sponge

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Ingredients

345g almond flour
345g coconut (grated)
300g Pastry Flour
680g confectioner’s sugar
455g egg whites
150g whipping cream
1370g egg whites
760g sugar
370g coconut purée
740g whipping cream
185g invert sugar
2210g 13536 (ORELYS 35% FEVE 3 KG)
1000g 13536 (ORELYS 35% FEVE 3 KG)
150g 160 (BEURRE DE CACAO 3KG)
50g grape seed oil
150g coconut (grated and toasted)
500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
50g coconut liqueur

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