Tropical petit four

I. COMPOSITION

• Cocos financier
• Obsession 30 Belgian white chocolate
• Vanilla anglaise
• Fresh mango/lime
• White spray chocolate
• Chocolate decoration

II. COCOS FINANCIER

• 45 g Shredded coconut
• 45 g Almond powder
• 138 g Sugar
• 112 g Egg white
• 83 g Butter
• 32 g Flour
• 1 g Salt

METHOD

1. Combine all dry ingredients: coconut, sugar, salt and flour.
2. Warm the egg white a little to 35°C.
3. Add the egg white to the dry ingredients. Mix slowly.
4. Bring the butter to a boil and add it to the mixture.
5. Mix well and divide the financier batter in a round flexipan (4 cm)
6. Bake at 190°C for around 20 min.

III. WHITE CHOCOLATE COCONUT

• 200 g Obsession 30 Belgian white chocolate
• 25 g Roasted shredded coconut
• 25 g Small hazelnut cubes
• 45 g Deodorized Cocoa butter

METHOD

1. Melt the white chocolate till 40°C.
2. Add the roasted coconut, passionfruit powder and Deodorized Cocoa butter.
3. Mix the chocolate well.
4. Use this mixture for dipping the frozen coconut financiers.

IV. VANILLA ANGLAISE

• 115 g Whole milk
• 173 g Cream
• 46 g Egg yolk
• 1 g Vanilla
• 26 g Sugar
• 3 g Gelatin powder
• 13 g Water
• 36 g Cream cheese
• 90 g Obsession 30 Belgian white chocolate

METHOD

1. Soak the gelatin powder in the cold water.
2. Mix the sugar with the egg yolk.
3. Bring the milk, cream and vanilla in a pan to a boil.
4. Gradually whisk the hot mixture into the egg yolks.
5. Pour the mixture back in the pan and heat it until the temperature reaches 82°C.
6. Add the gelatin to the mixture.
7. Finally add the cream cheese and white chocolate.
8. Let it dissolve completely and mix briefly with a hand-held blender.

V. FRESH MANGO

• 250 g Fresh mango cubes
• 50 g Passionfruit coulis
• 3 g Lime zest

METHOD

1. Cut the fresh mango into small cubes.
2. Mix with the passionfruit coulis and some lime zest.

VI. SPRAY WHITE CHOCOLATE

• 150 g Obsession 30 Belgian white chocolate
• 100 g Deodorized Cocoa butter
• 10 g White pigment

METHOD

1. Melt the chocolate and Deodorized Cocoa butter at 45°C.
2. Mix the chocolate with the white pigment.
3. Sieve the chocolate before using an airbrush spray gun.

VII. YELLOW CHOCOLATE DECORATION

METHOD

1. Melt the white chocolate and colour the chocolate with yellow pigment.
2. Temper the chocolate to the right temperature.
3. Spread the chocolate thinly between two plastic sheets.
4. Use a round cutter 5cm to cut the chocolate.
5. Allow to cool before removing the plastic sheets.