Mango and coconut log
– a coconut dacquoise biscuit,
– a coconut crisp,
– a coconut mousse
– a creamy mango insert,
– a white velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Silikomart log insert mould
– Kitchen thermometer
– Pastry bag
– Plain pastry bag
Ingredients
Mango cream insert
✔Mango
✔Sugar
✔Yellow
✔Gelatine
Coconut dacquoise
✔Egg whites
✔ Grated coconut
✔Icing sugar
✔Sugar powder
Coconut crisp
✔White chocolate
✔Coconut, grated
✔Coconut cream
✔Crêpes dentelle
Coconut mousse
✔Gelatine
✔Coconut cream
✔Sugar powder
✔Liquid cream 30% MG
White velvet spray
Log ends
The recipe
For 4 to 6 people
Creamy mango insert
In a bowl, mix the egg yolk with the sugar. Heat the mango in a saucepan, remove from the heat and pour over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC, using a kitchen thermometer. Remove from the heat and add the wrung-out gelatine. Pour into the insert mould and place in the freezer.
Coconut dacquoise
Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Using a piping bag fitted with a plain tip, pipe the dacquoise onto a sheet of baking paper approximately the length of your tin and place in the oven at 170°C. Cut to the length of your tin. Set aside.
Coconut crisp
Mix all the ingredients together and spread over the dacquoise biscuit. Place in the freezer. Set aside for assembly.
Coconut mousse
Heat the coconut cream with the caster sugar. Add the softened gelatine. Set aside. Whip the cream. Using a spatula, fold in the previous mixture.
Assembly (the day before)
Pour the coconut mousse into your mould, the frozen insert and then the dacquoise biscuit with the crunch. Place in the freezer.
The next day, remove the log from the freezer and apply the white velvet spray.
I decorated it with two Callebaut gold chocolate log ends. Chill for at least 6 hours.
