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Ponthier - Coconut millefeuilles, green tea candies
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Ponthier - Coconut millefeuilles, green tea candies

Coconut millefeuilles, green tea candies

Mathieu Mandard
French dessert champion
Green tea cream
Single cream
Egg yolk
Caster sugar
Green tea powder
Gelatine leaves
174g
42g
26g
7g
2,6g
In a saucepan: bring the single cream and green tea to the boil. Add the pale egg yolk and caster sugar mixture. Cook the mixture at 85°C. Add the gelatine that has been soaked in cold water. Blend and chill at 5°C.
Coconut cream
PONTHIER coconut purée
Egg yolk
Caster sugar
White chocolate
175g
42g
20g
40g
In a saucepan: bring the PONTHIER coconut purée to the boil. Add the pale egg yolk and caster sugar mixture. Cook the mixture at 85°C. Add the white chocolate. Blend and chill at 5°C.
Inverse puff pastry: Knead
Butter
Flour
500g
280g
Roll out and chill at 5°C for 1 hour.
Inverse puff pastry: Make a détrempe
Flour
Water (approx.)
Cold melted butter
Salt
550g
200g
180g
22g
Place the détrempe (2) on the butter and flour (1). Make one turn (fold into three). Leave to rest for 1 hour. Make a double turn (wrap over). Leave to rest for 1 hour. Make one turn (fold into three). Leave to rest for 1 hour. Wrap the dough in cling film and chill at 4°C. Before use, make a double turn (wrap over). Leave to rest 15 minutes before cutting.
Assembly
Caramelise 5cm disks of puff pastry with icing sugar in a fan oven at 200°C. Assemble a millefeuille with the disks of puff pastry and the coconut cream. On a dessert plate, pipe out 3 small «wells» of green tea cream with a sultane piping nozzle. Fill the inside of the «wells» with PONTHIER coconut purée. Arrange your 3 little millefeuilles on the plate. Garnish with fresh raspberries cut in half.
Ponthier