Santo Bûche | Valrhona Chocolate
When the Moist Coconut Cake has cooled, cut into three 7 x 52 cm and three 5 x 52 cm strips. Make the Banana Passion Fruit Compote and add 200g to each medi
Ingredients
- 170g ground almonds
- 170g grated coconut
- 335g icing sugar
- 150g cake flour
- 225g egg whites
- 75g whipping cream 35% fat
- 675g egg whites
- 375g caster sugar
- 590g banana pulp
- 70g passion fruit pulp
- 35g caster sugar
- 5g powdered gelatin
- 25g mineral water
- 235g whipping cream 35% fat
- 235g whole milk
- 95g egg yolks
- 50g sugar
- 565g custard
- 565g BAHIBE LACTEE 46%
- 280g passion fruit pulp
- 280g banana pulp
- 460g whole milk
- 10g powdered gelatin
- 605g BAHIBE LACTEE 46%
- 925g whipping cream 35% fat
- 600g ABSOLU CRISTAL NAPPAGE NEUTRE
- 60g water
- 90g JIVARA LACTEE 40%
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