ORELYS 35% COCONUT GÂTEAU
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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