Lov’Coco Sharing Dome Recipe by Alexia Maillard

LOV’COCO: The Exotic Sharing Dome by Alexia Maillard

Let yourself be tempted by LOV’COCO, a tropical pastry creation by Alexia Maillard, designed to make 1 sharing dome using the MAE silicone mold Ref. 008410. This signature dessert, both generous and refined, is a true invitation to travel, blending soft, crunchy, and creamy textures in perfect harmony.

At the heart of this creation: a ginger-infused exotic crémeux, a tangy passion fruit confit, a moist coconut sponge, a light coconut whipped ganache, not to mention a crunchy coconut base and a 100% natural white mirror glaze, light yet radiant.

Thanks to a clear and accessible step-by-step guide, recreate this chef-style dessert at home and elevate your pastry creations.

Step 1: Exotic Crémeux

Ingredients:

• 40 g mango purée
• 46 g passion fruit purée
• 43 g egg
• 8 g sugar
• 5 g gelatin mass
• 21 g cold butter
• 30 g fresh ginger, diced

Method:

Bring the fruit purées and ginger to a boil and infuse for 20 minutes.
Mix the egg and sugar, strain the purées and pour them over the egg mixture.
Heat to 85°C.
Add the gelatin mass and blend with a hand mixer.
Add the butter and blend again.
Pour into the dome mold and freeze.

Step 2: Passion Fruit Confit

Ingredients:

• 30 g mango purée
• 50 g passion fruit purée
• 4 g lime juice
• 8 g organic cane sugar
• 2 g pectin NH

Method:

In a saucepan, heat the purées and lime juice to about 50°C.
Off the heat, add the sugar and pectin mixture gradually while stirring.
Bring to a boil.
Blend with a hand mixer, cover with plastic wrap in contact, and chill.

Step 3: Coconut Sponge Cake

Ingredients:

• 40 g toasted coconut powder
• 19 g coconut sugar or organic cane sugar (*)
• 9 g egg whites *
• 16 g egg yolks
• 9 g full-fat fromage blanc (8% fat)
• 0.4 g salt
• 33 g melted warm butter
• 42 g egg whites **
• 14 g organic cane sugar **
• 16 g T55 flour
• 0.75 g baking powder

Method:

Preheat oven to 170°C (fan-assisted).
Using a whisk or blender, mix all ingredients from coconut powder to melted butter.
Whip egg whites (**) until foamy, then gradually add sugar (**).
Fold 1/5 of the meringue into the batter to loosen it.
Add sifted flour and baking powder.
Fold in remaining meringue.
Spread into a 14 cm ring on a silicone mat.
Bake ~15 min. Cool and cut a 12 cm disc. Set aside.

Step 4: Passion Soaking Syrup

Ingredients:

• 19 g passion purée
• 3.5 g gelatin mass
• 4.5 g sugar
• 3.5 g water

Method:

Boil sugar and water, pour over passion purée.
Add gelatin mass and mix until smooth.

Step 5: Coconut Whipped Ganache

Ingredients:

• 30 g coconut purée
• 13 g gelatin mass
• 19 g Ivoire white chocolate (Valrhona®)
• 51 g mascarpone
• 97 g cold heavy cream (min. 30%)

Method:

Heat coconut purée and pour over white chocolate and gelatin.
Blend until emulsified.
Add mascarpone and blend.
Blend in the cold cream.
Cover with plastic wrap in contact and refrigerate overnight.

Step 6: Coconut Crunch Base

Ingredients:

• 23 g Ivoire white chocolate (Valrhona®)
• 10 g toasted coconut powder
• 9 g crushed Gavotte® lace crêpes
• 4.5 g buckwheat groats

Method:

Melt white chocolate.
Stir in other ingredients.
Spread to 2 mm thickness, cut with a 16 cm ring, and freeze.

Step 7: 100% Natural White Mirror Glaze

Ingredients:

• 100 g full-fat fromage blanc (min. 8%)
• 30 g coconut purée
• 20 g gelatin mass
• 40 g glucose syrup

Method:

Heat coconut purée and glucose syrup to ~50°C.
Add pre-melted gelatin mass.
Transfer to a mixing bowl and add fromage blanc.
Whisk, cover with plastic wrap in contact, and refrigerate overnight.

Assembly and Finishing

Insert Assembly

Place the passion confit on top of the frozen crémeux, then add the coconut sponge and soak with warm syrup.
Freeze again.

Final Assembly

Whip the coconut ganache and line the dome mold.
Insert the frozen core, cover with ganache, and finish with the crunchy base.
Freeze overnight.

The next day, warm the glaze to 25°C (this recipe contains no chocolate, so it’s poured cold).
Strain, do not blend.
Glaze the frozen dome twice for a brilliant finish.

Decorate the base with shredded coconut.
Top with diced candied mango and an edible flower (a bright yellow pansy is ideal).

Ingredients

Equipment and ustensils

• Silicone Sharing Dome Mould

Recipe steps

• Step 1: Exotic Crémeux

• Step 2: Passion Fruit Confit

• Step 3: Coconut Sponge Cake

• Step 4: Passion Soaking Syrup

• Step 5: Coconut Whipped Ganache

• Step 6: Coconut Crunch Base

• Step 7: 100% Natural White Mirror Glaze

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