Recipe “La Douceur des Îles” by Chef Eric Lecerf

Eric Lecerf, pastry and chocolate trainer in Réunion, unveils his recipe for a “Douceur des îles” (Island Delight) for the new season. This creation is made using our silicone pastry mould, manufactured in France. If you wish to recreate this recipe, you can equip yourself with the mould used by Chef Eric Lecerf in our online store under the reference: 010651.

First step: Soft coconut biscuit

Ingredients:

• (1) 325g egg whites
• (2) 325g sugar
• (3) 140g whole eggs
• (4) 275g egg yolks
• (5) 225g shredded coconut
• (6) 25g flour
• (7) 75g butter

Preparation:

• Preparation of browned butter:
  • In a saucepan, melt the butter over medium heat. Let it cook until it turns a hazelnut color and releases a nutty aroma. Be careful not to burn it.
  • Strain the browned butter through a fine sieve to remove impurities and let it cool.

• Preparation of French meringue:
  • In a large bowl, whisk the egg whites while gradually adding the sugar. Continue whisking until the whites are firm and glossy.

• Preparation of the biscuit batter:
  • In another bowl, whisk together the whole eggs and egg yolks until well combined.
  • Add the shredded coconut and sifted flour to the beaten eggs, gently mix with a spatula to avoid breaking the yolks.
  • Gently fold the meringue (whipped egg whites with sugar) into the batter in three additions, using a spatula to avoid deflating the mixture.
  • Add the cooled browned butter in a thin stream while gently mixing.

• Baking:
  • Preheat your oven to 180°C (350°F).
  • Pour the batter into the mould.
  • Bake for about 20 to 25 minutes, or until the biscuit is golden.

Second step: Exotic jelly

Ingredients:

• (1) 250g mango puree
• (2) 250g banana puree
• (3) 250g passion fruit puree
• (4) 75g sugar
• (5) 1/2 lime zest
• (6) 15g NH pectin
• (7) 15g gelatin

Preparation:

• Preparation of gelatin:
  • If using gelatin sheets: Soak the sheets in a bowl of cold water for about 5 to 10 minutes until softened.
  • If using powdered gelatin: Mix the powdered gelatin with about 5 times its weight in cold water. Let it sit for about 5 to 10 minutes to hydrate and form a thick gel.

• Preparation of fruit purees:
  • In a saucepan, mix the mango, banana, and passion fruit purees. Add the lime zest for a touch of freshness.
  • Heat the mixture over low heat until it reaches about 40°C (104°F). This will help incorporate the pectin and sugar more evenly.

• Incorporation of pectin:
  • Mix the NH pectin with the sugar (this helps distribute the pectin evenly and avoid lumps).
  • Pour the sugar-pectin mixture into the warm fruit purees, stirring constantly with a whisk to avoid lumps.
  • Bring the mixture to a boil and maintain a gentle boil for about 1 to 2 minutes. This activates the NH pectin, which only gels after boiling and cooling.

• Incorporation of gelatin:
  • Remove the saucepan from the heat. Squeeze out the softened gelatin sheets (if using sheets) or add the hydrated gelatin directly (if using powder) to the saucepan. Mix well until the gelatin is completely dissolved in the warm mixture.

• Molding and cooling:
  • Pour the jelly into a mould or frame lined with plastic wrap, or directly onto the soft coconut biscuit if you wish to assemble them immediately.
  • Let it cool to room temperature, then refrigerate for at least 2 hours to allow the jelly to set completely.

Third step: Coconut mousse

Ingredients:

• (1) 635g coconut puree
• (2) 75g sugar
• (3) 18g gelatin
• (4) 400g whipped cream
• (5) QS vanilla

Preparation:

• Preparation of gelatin:
  • If using gelatin sheets: Soak the sheets in a bowl of cold water for about 5 to 10 minutes until softened.
  • If using powdered gelatin: Mix the powdered gelatin with about 5 times its weight in cold water. Let it sit for about 5 to 10 minutes to hydrate and form a thick gel.

• Heating the coconut puree:
  • In a saucepan, pour the coconut puree and add the sugar. Heat the mixture gently over medium heat, stirring occasionally, until it is warm (about 60°C) but not boiling.

• Incorporation of gelatin:
  • Remove the saucepan from the heat. If using gelatin sheets, squeeze out the excess water and add them to the warm puree. If using powdered gelatin, add the hydrated gelatin directly. Stir well until the gelatin is completely dissolved in the warm coconut puree.

• Adding vanilla:
  • Add the vanilla extract or the seeds from a vanilla bean to the coconut puree. Mix well to incorporate the vanilla.

• Cooling the mixture:
  • Let the mixture cool to room temperature until it reaches about 30-35°C. This step is important to avoid melting the whipped cream when incorporating it.

• Preparation of whipped cream:
  • In a large bowl, whip the cream until it reaches a firm but still soft texture. The cream should not be too stiff to incorporate well into the coconut puree.

• Incorporation of whipped cream:
  • Add one-third of the whipped cream to the cooled coconut puree and gently mix with a spatula to lighten the mixture. Then, gently fold in the remaining whipped cream in two additions, using upward motions to avoid deflating the mousse.

Finishing:

For decoration, a coconut biscuit in the shape of a madeleine was made using the silicone madeleine mould (ref. 011955).

A big thank you to our partner Eric Lecerf for this recipe.

Ingredients

• 325g egg whites
• 325g sugar
• 140g eggs
• 275g egg yolks
• 225g grated coconut
• 25g flour
• 75g butter
• 250g mango puree
• 250g banana puree
• 250g passion fruit puree
• 75g sugar
• 1/2 lime zest
• 15g pectin NH
• 15g gelatin
• 635g coconut puree
• 75g sugar
• 18g gelatin
• 400g whipped cream
• QS vanilla

Equipment and ustensils

• Silicone baking mat 4500 ml - 388X290X40 mm
• Silicone madeleine mould 45 cavities - 20 ml

Recipe steps

• Soft coconut biscuit

• Exotic jelly

• Coconut mousse

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