Tropical petit four Recipe by chef Peter Remmelzwaal

1) Cocos financier
2) Obsession 30 Belgian white chocolate
3) Vanilla anglaise
4) Fresh mango/lime
5) White spray chocolate
6) Chocolate decoration

1) 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.

2) White chocolate coconut

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

3) Vanilla anglaise

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.

4) 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.

5) Spray white chocolate

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

6) 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.

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