Elle & Vire Recipes
For
35 persons
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To prepare this dish

Ingredient list
Pistachio joconde
126 g eggs
102 g icing sugar
36 g T45 flour
144 g almond powder
42 g pistachio paste
30 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
126 g egg white
78 g sugar
SQ colorant alimentaire vert et jaune
Coconut crisp
(Noix de coco sablée) 140 g grated coconut
(Noix de coco sablée) 90 g sugar
(Noix de coco sablée) 35 g water
(Croustillant) 65 g cocoa butter
320 g white couverture chocolate
Creamy passion fruit
280 g passion fruit puree
440 g eggs
200 g sugar
105 g masse gélatine (15 g de gélatine 200 blooms + 90 g d’eau)
60 (facultatif) g Grand Marnier®
160 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
350 g Crème Excellence Elle & Vire Professionnel® montée
160 g mascarpone
Banana jelly
595 g bananes
43 g lime juice
1 g ascorbic acid
247 g mango puree
119 g passion fruit puree
1 vanilla pods
4 g mint sprigs
85 g sugar
17 g corn starch
91 g hydrated gelatin (13 g gelatin 200 bloom + 78 g water)
25 (facultatif) g Grand Marnier®
Coconut decoration cream
150 g Coconut purée
150 g coconut cream
75 (facultatif) g Malibu®
1080 g Sublime Crème au Mascarpone Elle & Vire Professionnel® froide
56 g masse gélatine (8 g de gélatine + 48 g d’eau)
Nappage for spray
1000 g mirror glaze
100 g passion fruit puree
SQ colorant alimentaire jaune et orange
Assembly
SQ poudre de noix de coco
SQ lime zest

The recipe,
step by step

  1. 1

    Pistachio joconde

    Whisk together the eggs, icing sugar, flour, ground almonds and pistachio paste. Add the hot butter then the egg whites that have been whisked (with
    food coloring) and stiffened with sugar. Spread on a Flexipan® silicon mat and bake in a fan-assisted oven at 220°C for 8 minutes.
  2. 2

    Coconut crisp

    Sugared coconut: Heat the sugar and water to 117°C then add the toasted grated coconut and stir until evenly coated and the sugar has re-crystallized.
    Leave to cool.


    Crisp: Melt the cocoa butter and white chocolate couverture and combine. Add the sugared coconut. Spread out between two baking papers and cut
    into disks of 5.5 cm diameter.

  3. 3

    Creamy passion fruit

    Bring to boil the puree and mix with eggs and sugar mixed together. Bring to boil again and add hydrated gelatin and Grand Marnier®. When the mixture
    reaches 40°C, add the butter. Blend. Add the whipped cream and mascarpone.
  4. 4

    Banana jelly

    Cut the banana in dices, mix with the lime juice and ascorbic acid. Bring the purees and the split vanilla bean to the boil. Add the mint and infuse for
    30 minutes. Strain into a saucepan and add the sugar and the corn flour, bring to boil. Remove from the heat, add hydrated gelatin and Grand Marnier®
    then put on the diced banana.
  5. 5

    Coconut decoration cream

    Boil the coconut puree and coconut cream. Add the hydrated gelatin, the Malibu® and the mascarpone. Add the cream blend. Place in the refrigerator
    for minimum 6 hours.
  6. 6

    Nappage for spray

    Bring to boil all together.
  7. 7

    Assembly

    Put 30 g of banana jelly on a Flexipan® of 5 cm diameter and put on it one disk of pistachio joconde of 5 cm diameter. Put in freezer. In the Pavoni® mold,
    fill 50 g of creamy passion fruit, put inside the banana jelly frozen and close with a disk of coconut crisp. Put in freezer. Whipped the coconut decorative
    cream soften. Dip the cake in the cream and make a twist when you remove it. Pull it back in freezer and spray the nappage on it. Put some coconut
    powder around on the base and some zests of lime on top.
    Chef's tip

    Be careful not to overcook the bananas so that they don't stew.


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