Coconut-Passion Fruit Petit Gâteau
Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile
Pastry Chef Kyurim Lee of JinJu Patisserie | Portland, OR
Yield: 40 gâteaus
Adapted by StarChefs | July 2023
INGREDIENTS
Whipped Ganache:
520 grams heavy cream
167 grams white chocolate
6 grams gelatin
12 grams vanilla extract
Chocolate Glaze:
225 grams white chocolate
150 grams condensed milk
18 grams gelatin
225 grams sugar
175 grams glucose
90 grams Valrhona Absolu Cristal Glaze
3 grams red dye powder
Sable:
192 grams butter
72 grams powdered sugar
2 grams salt
192 grams all-purpose flour
Coconut Tuile:
375 grams sugar
6 grams pectin
312 grams butter
125 grams glucose
200 grams coconut powder
Passion Fruit-Mango Confit:
400 grams mango purée
700 grams passion fruit purée
200 grams sugar
15 grams pectin
Passion Fruit Curd:
496 grams egg
331 grams sugar
483 grams passion fruit purée
40 grams cornstarch
252 grams butter
Coconut Dacquoise:
123 grams coconut flour
123 grams powdered sugar
158 grams egg white
48 grams sugar
3 grams salt
4 grams egg white powder
To Assemble and Serve:
1 kilogram coconut purée
84 grams sugar
14 grams gelatin
560 grams whipped cream
37 grams Malibu rum
White chocolate curl
METHOD
For the Whipped Ganache:
In a small saucepan over medium flame, heat 260 grams heavy cream. Once warmed, stir in chocolate, gelatin, and vanilla. Strain. Using an immersion blender, blend mixture until smooth while slowly streaming in remaining heavy cream. Transfer mixture to an airtight container and refrigerate. The ganache should crystalize overnight.
For the Glaze:
In a mixing bowl, combine chocolate, condensed milk, and gelatin. Set aside. In a saucepan over medium-high heat, bring sugar, glucose, and 139 grams water to a boil. Once hot, pour over the chocolate mixture. Stir in glaze and red dye powder, then using an immersion blender, blend until fully incorporated. Strain, transfer to an airtight container, and let cool overnight.
For the Sable:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, mix all ingredients until just combined. Transfer dough to a floured work surface and roll out until the dough is about 3-millimeters thick. Using a round pastry cutter, cut dough into 40 rounds. Transfer to a sheet tray and bake 10 minutes, or until golden brown. Let cool.
For the Coconut Tuile:
Heat oven to 350°F. In a saucepan over medium heat, melt butter. Stir in glucose, sugar, and pectin. Remove from heat and stir in coconut powder. Transfer mixture to a silpat-lined baking sheet. Bake 12 to 15 minutes, or until golden brown. Let cool.
For the Passion Fruit-Mango Confit:
In a saucepan over medium-high flame, warm fruit purées until mixture reaches 122°F. Stir in sugar and pectin, then continue to cook additional 3 minutes. Transfer to an airtight container and reserve.
For the Passion Fruit Curd:
In a saucepan over medium heat, warm passion fruit purée. In a mixing bowl, whisk together eggs, sugar, and cornstarch until just combined. Temper egg mixture with some of the heated purée. Transfer to the saucepan and cook until mixture begins to thicken. Add gelatin, then strain. Stir in butter, then using an immersion blender, blend mixture until smooth. Transfer to an airtight container and reserve.
For the Coconut Dacquoise:
Heat oven to 330°F. In a food processor, pulse together flour and sugar. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk together eggs, sugar, salt, and egg white powder until medium peaks form. Fold meringue and flour-sugar mixture together until just combined. Transfer mixture to a baking sheet and bake 18 to 20 minutes. Set aside to cool.
To Assemble and Serve:
Pipe 20 to 25 grams Passion Fruit Curd into a small round insert mold. Freeze overnight. The next day, using a circular pastry cutter, punch out 1 Coconut Dacquoise round. Transfer to freezer. In the bowl of a stand mixer fitted with a whisk attachment, combine 4 parts Whipped Ganache and 1 part Passion Fruit Curd. Whisk until medium peaks form. Transfer mixture to a piping bag fitted with a sultan tip. Pipe 1 flower and freeze. Once the chocolate flower is set, fill the center with Passion Fruit-Mango Confit. Set aside. In a saucepan, warm coconut purée to 183°F. Stir in gelatin, strain, and let cool to 82°F. In a mixing bowl, combine whipped cream and rum. Pipe the cream into a half-dome mold followed by Passion Fruit Curd, 1 Coconut Tuile, and 1 Coconut Dacquoise. Transfer mold to the freezer. Once set, remove from mold. In a saucepan, warm Glaze to 79°F. Carefully pour over top of the gâteau. Place chocolate flower on top followed by a white chocolate curl. Place the gâteau on top of 1 Sable round and serve.
