Exotic Cubes by Clement Le Deore | Pastry Arts
Exotic Cubes is an eight component recipe from Clement Le Deore that was inspired by a new mold. It's created with coconut and passion fruit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Ingredients
- 200 g egg whites
- 65 g granulated sugar
- 130 g coconut powder
- 55 g almond flour
- 186 g confectioners’ sugar
- 33 g all-purpose flour
- 150 g unsalted butter, softened
- 2 g salt
- 95 g confectioners’ sugar
- 33 g almond flour
- 265 g all-purpose flour
- 45 g whole eggs
- Edible gold dust
- 150 g water
- 300 g granulated sugar
- 300 g glucose
- 100 g gelatin mass
- 200 g condensed milk
- 300 g white chocolate
- Orange food coloring
- 200 g white chocolate
- 200 g cocoa butter
- 10 g titanium dioxide
- Gold leaf
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