Pastry shop style tutorial 🍍 Pineapple Coconut Yogurt Petit Gâteau
Pineapple gelee Pineapple purée 100 g Sugar 12 g Gelatin sheets 2 (4 g) Use a 3.8 cm half-sphere mold Coconut Dacquoise Egg whites 70 g Sugar 30 g Powdered sugar 30 g Almond powder 30 g Coconut powder 30 g Pinch of salt Toast the coconut at 180°C for about 5 minutes, then grind it Spread to 22 × 18 cm and bake at 180°C for 15 minutes (Baking time may vary depending on your oven and sheet size) Let it cool completely, then cut with a 4.5 cm round cutter Yogurt Mousse White chocolate 50 g Greek yogurt 75 g Milk 25 g Gelatin sheet 1 (2 g) Heavy cream 110 g (whipped to 70%) The mixture should be around 30°C when adding the whipped cream
You can visit our other page for the preparation instructions and watch the video there as well.