Coral reef Grillage

CORAL REEF & GRILLAGE

The crispy tart with the flavours of juicy oranges, white chocolate, and coconut is a perfect dessert choice for the gastronomy. It has a simple form and minimalist decoration but always delights with its unique taste.

RecipePhoto

Used products and decorations

TUBE
TUBE
Code 90167
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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Recipe

SHORT PASTRY
Ingredients:
500 gWheat flour
300 gButter
120 gEgg yolks
100 gIcing sugar
Preparation:

Combine the flour with the butter. Add egg yolks and icing sugar and mix until you get the consistency of the dough. Cut as desire and keep in the refrigerator. Bake in an oven preheated to 180 ° C for about 15 minutes.

ORANGE CREAM
Ingredients:
200 gOrange juice
4Eggs
180 gSugar
320 gButter (cold)
12 gGelatin
60 gWater
Preparation:

Soak gelatin in water. Heat the orange juice, sugar and eggs to 80⁰C, stirring constantly, add soaked gelatin. Set aside for 5 minutes and add cold butter. Stir until the butter is combined with the cream. Pour into the baked tarts and cool down.

COCONUT "CREMEUX"
Ingredients:
160 gCoconut puree
160 gCream 30%
160 gEgg yolk
70 gSugar
10 gGelatin
50 gWater
20 gConcentrated coconut paste
50 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
120 gButter
Preparation:

Soak gelatin in water. Heat the coconut puree with the cream. Add the yolks with sugar and reheat to 82° C. Add soaked gelatin, and pour over the chocolate and coconut paste. After cooling to 45° C, add the butter and blend. Pour into a bowl and cool down.

WHITE CHOCOLATE MOUSSE
Ingredients:
110 gWhite Chocolate 29% Barima Artisanal code (CHB28XXB3)
60 gCream 30%
12 gGelatin
60 gWater
350 gWhipped Cream 32%
Preparation:

Soak gelatin in water. Boil the cream, add soaked gelatin. Pour over the chocolate and stir until it dissolves. Combine the finished ganache with the whipped cream and mix thoroughly. Pour into molds and freeze. Cover the frozen mousse with White Velly Spray Barima Artisanal (code AP0379NE) and place on the previously prepared tarts.

Decoration

To decorate, use Barbara Decor chocolate decorations:

Grillage Tube (code 90167)
Mini leaves (code 331563)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

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