Recipe for Christmas Cookies by Chef Gaël Etrillard

The chef Gaël Etrillard presents an exclusive recipe for a delicious raspberry, beetroot, and pistachio-flavored dessert.

Recipe for 24 small cakes – MAE Ref. 008820
Want to make this recipe? Find the Pomponette mould

Step 1: Coconut Crunch Base

Ingredients:

• 60g dehydrated coconut
• 92g Paillete Feuilletine
• 60g Cocoa butter
• 100g White chocolate

Method:

Toast the coconut in the oven until slightly golden.
Let it cool and add the feuilletine.
Add the melted cocoa butter and white chocolate at 35°C and mix well.
Spread onto a silicone mat and freeze.

Step 2: Coconut Dacquoise

Ingredients:

• 150g dehydrated coconut
• 187g Icing sugar
• 90g Ground almonds
• 60g T55 flour
• 120g Sugar
• 270g Egg whites

Method:

Sift the coconut, icing sugar, ground almonds, and flour. Set aside.
Make a meringue with the sugar and egg whites.
Fold in the dry ingredients and divide into the Galet Silicone Mould Ref.012884
Bake in the oven at 180°C for 12 minutes.

Step 3: Berry and Cointreau Jelly

Ingredients:

• 250g Red Fruit Purée Les Vergers Boiron
• 100g Raspberry Purée 100% Les Vergers Boiron
• 70g Currant Purée Les Vergers Boiron
• 1pc Orange zest
• 21g Sugar
• 48g Gelatin mix
• 24g Cointreau

Method:

Heat the raspberry purée with the orange zest, sugar, and gelatin.
Add the remaining ingredients and pour into the Mini Round Silicone Mould Ref.000277
Freeze.

Step 4: Coconut Mousse

Ingredients:

• 810g Coconut cream Les Vergers Boiron
• 125g Gelatin mix
• 165g Italian meringue
• 450g Cream (35% fat)
• 18g Coconut liqueur

Method:

Heat 80g of coconut cream with the gelatin mix, then add the remaining purée.
Pour 1/3 of the purées into the cream and 1/3 into the Italian meringue.
Combine both mixtures and add the remaining purée followed by the liqueur.

Step 5: Coconut Ganache

Ingredients:

• 30g Coconut purée
• 13g Gelatin mass
• 19g White chocolate Ivoire by Valrhona®
• 51g Mascarpone
• 97g Whole cream 30% minimum, cold

Method:

Heat the coconut purée, then pour over the white chocolate and gelatin mass and blend until a perfect emulsion is formed.
Add the mascarpone and blend again.
Once the mixture is smooth, add the cold cream while blending.
Cover the ganache with plastic wrap directly on the surface and refrigerate overnight.

Step 6: Coconut Crunch

Ingredients:

• 23g White chocolate Ivoire by Valrhona®
• 10g Roasted coconut powder
• 9g Crêpes Dentelles (e.g., Gavotte®) crushed
• 4.5g Buckwheat

Method:

Melt the white chocolate, then add the remaining ingredients.
On a sheet of parchment paper or a baking mat, spread to about 2mm thickness and cut with a 16cm ring, then freeze.

Step 7: 100% Natural White Mirror Glaze

Ingredients:

• 100g Full-fat white cheese (minimum 8% fat)
• 30g Coconut purée
• 20g Gelatin mass
• 40g Glucose syrup

Method:

Heat the coconut purée and glucose syrup to around 50°C.
Add the gelatin mass previously melted in the microwave.
Transfer to a mixing bowl and add the white cheese.
Whisk to combine, then cover the glaze with plastic wrap directly on the surface and refrigerate overnight.

Assembly

Unmold the coconut dacquoise and store in the freezer.
Cut the coconut crunch base with a 5cm cutter and place on top of the coconut dacquoise. Set aside for assembly.
Distribute the coconut mousse in the mold and insert the berry jelly.
Close with the coconut dacquoise and freeze.

Spray with a white chocolate spray:

• 110g Cocoa butter
• 100g White chocolate

Melt and temper both ingredients to 31°C and use immediately.

Ingredients

Equipment and ustensils

• Mini round silicone mould 96 cavities Ø34X21 mm – 17.5 ml
• Pebble silicone mould 12 cavities Ø66X32 mm – 95 ml
• Pomponette mould 35 cavities Ø65X45 mm – 140 ml

Recipe steps

• Step 1: Crunchy Coconut Base

• Step 2: Coconut Dacquoise

• Step 3: Berry Jelly with Cointreau

• Step 4: Coconut Mousse

• Step 5: Whipped Coconut Ganache

• Step 6: Coconut Crispy Layer

• Step 7: 100% Natural White Mirror Glaze

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