The Coconut
To Make the Coconut Shells, temper Valrhona's CARAMELIA 36% couverture and make half spheres. Glue two half spheres together by lightly w
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 www.valrhona.us.
Cooking tools:
- Stand mixer
- Immersion blender
- Candy thermometer
- Kitchen scale
- Kitchen torch
- Piping bag
- Sifter
- Cookie cutter
- Hotel pan
- Mold
- Oven
- Stove
- Pot
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Spoon
- Fine-mesh sieve
- Colander
- Measuring cup
- Spatula
- Fork
- Ice cream scoop
- Refrigerator
- Freezer
- Plate
- Serving platter
Ingredients
- 26g gelatin sheets
- 900g coconut milk
- 250g condensed milk
- 1000g whipping cream
- 10g coconut extract
- 270g sugar
- pinch salt
- 226g egg whites
- 226g sugar
- 56g water
- 132g butter
- 528g sugar
- 215g eggs
- 145g egg yolks
- 119g All-purpose flour
- 112g corn starch
- 6g baking powder
- 6g salt
- 160g buttermilk
- 454g butter
- 34g salt
- 623g brown sugar (dark)
- 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
