Baker-Pastry Chef
Horeca

The Angelic Duchess

Recipe calculated for 3 pieces
5 completion stages

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Corman products used for this recipe

Butter for incorporation 82% fat - Block

Sculpture 30.2% fat

Heat the eggs and sugar slightly and whip together until the mixture forms a ribbon.
Add the ground almonds, the grated coconut, the sifted flour, the baking powder, the cocoa and the melted butter.
Spread out the mixture onto a Flexipat® sheet and bake at 190 °C in a ventilated oven for 10 minutes.
Let it cool.
Cut out three 10 cm rounds and three 12 cm rounds.

230 g eggs 130 g sugar 100 g ground almonds 40 g toasted grated coconut 2,5 g baking powder 15 g cacao powder 50 g flour (T55) 70 g Butter for incorporation 82% fat – Block

Heat the 150 g Sculpture with the coconut purée, the sugar and the potato starch until the mixture comes to a boil. Incorporate the gelatin mass into the mixture.
For into three 10 cm circles (about 40 g) and three 12 cm circles (about 60 g).
Freeze, then remove from the moulds.

150 g Sculpture 30.2% fat 100 g Coconut purée 28 g gelatin mass 25 g sugar 5 g potato starch

Bring the milk to a boil and pour it over the 53 % dark chocolate.
Mix to combine, then at 40 °C incorporate the 320 g Sculpture previously whipped to soft peaks.

180 g Dark chocolate 53 % 130 g milk 320 g Sculpture 30.2% fat

Place the two panna cotta rounds on top of the same-size biscuit discs.
Pour the mousse into the mould, followed by the panna cotta and the 10 cm biscuit.
Top with mousse once again, then insert the last biscuit with the panna cotta.
Freeze.

Whip together the 400 g Sculpture and the sugar.
Decorate the cakes with a Saint Honoré piping nozzle and a closed star nozzle.

400 g Sculpture 30.2% fat 30 g sugar

The Angelic Duchess

Chocolate biscuit

Coconut panna cotta

Chocolate mousse

Assembly

Decoration

The Angelic Duchess

Chocolate biscuit

Coconut panna cotta

Chocolate mousse

Assembly

Decoration

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