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Salted Coconut Mille Feuille



  • 1

    Step 1

    Roll out to half thickness, press and blanche bake the pastry sheets, whist warm, cut out 12 discs, top with powdered nougatine. Re press and continue to bake for 5 minutes @ 180C, uncover and cook for a further 5 minutes until golden .
  • 2

    Step 2

    Whilst these are baking prepare a dry caramel for the sugar shard, shape onto a silicon mat and allow to cool.
  • 3

    Step 3

    Place the egg yolks and sugar in a bowl set over a pan of simmering water and whisk until the temperature reaches 60C and it has reached the ribbon stage. Melt the chocolate, over a bain marie, not allowing temperature to rise above 45C. Set aside while you whip cream. Whip the cream in a large bowl until soft peaks form. Fold half the cream into the slightly cooled melted chocolate, then fold in the egg yolk mixture, followed by the remaining cream. Set aside – do not refrigerate at this point. Place half in a piping bag and half in a bowl to rocher.
  • 4

    Step 4

    Whip the cream and fold in the ricotta and vanilla so the mix stiffens. Fold in the icing sugar and coconut until a firm consistency is achieved. Place a third into a piping bag and retain two thirds in a bowl to rocher.
  • 5

    Step 5

    To serve, assemble the desserts as per spec….. pastry, mousses, , pastry, mousses, , caramelised pastry lid. Ensure height is consistant. Place onto plate and garnish with the chocolate rocher or coconut cream as appropriate and sugar strand. Dust plate with coconut sugar.


14 Total
  • 12 puff pastry discs
  • 60 g egg yolks
  • 230 g caster sugar
  • 200 g dark chocolate
  • 300 ml whipping cream
  • 300 g ricotta
  • 100 ml cream
  • 100 g icing sugar
  • 50 g salted coconut
  • 2 drops vanilla essence
  • 50 g grated coconut
  • caramelised sugar syrup
  • 100 g glucose
  • 100 ml water

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