The Coconut | Valrhona
To Make the Coconut Shells, temper Valrhona's CARAMELIA 36% couverture and make half spheres. Glue two half spheres together by lightly w
Ingredients
- 600g Caramel Topping
- 400g small pineapple chunks (use canned crushed pineapple)
- 1200g Cake Batter
- 642g butter (soft)
- 291g light brown sugar
- 9g baking powder
- 147g cornstarch
- 876g pastry flour
- 50g tapioca pearls (large)
- 1000g water
- 200g passion fruit purée
- 200g water
- AN yellow food coloring
- 400g Passion fruit purée
- 20g glucose syrup
- 4pcs gelatin sheets
- 730g PASSION FRUIT INSPIRATION
- 790g whipping cream
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