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Professional
Cocanas Vacherin
Made with Noisette 66% - 7531
Recipe made for 6 entremets by 16 cm in diameter and 4,5cm high
6 stepsRecipe Step by Step
Step01
Hazelnut Shortbread
240g Butter
4g fine salt
180g icing sugar
60g Ground hazelnut
100g whole eggs
120g cake flour
350g strong flour
Combine together the softened butter, fine salt, icing sugar, ground hazelnut, whole eggs and the 120g of flour without over-beating the mass. When the texture of the dough is smooth, add the 350g of flour and stop as soon as the flour is incorporated. Set aside in the refrigerator. Roll out the dough to 2mm thick. Bake at 150/160°C for about 10 to 12 minutes.
Step02
Coconut Crunch Disc
400g baked hazelnut shortbread
120g raw cane sugar
80g oasted shredded coconut
160g melted butter
Crush down the baked ground hazelnut shortbread to a fine powder in a food processor. Add the raw cane sugar, toasted shredded coconut and melted butter stirring the mass to a smooth texture. Weight out 100g of coconut crunch per cake ring by 14cm in diameter. Spread out with a spoon and set aside in the blast freezer. 100 g / 14 cm insert
Step03
Almond Hazelnut Praliné 66% Parfait
350g PRALINE NOISETTE 66% FRUITE
125g whipping cream 35%
90g egg whites
80g caster sugar
350g whipping cream 35%
Warm the 125g of cream and emulsify to the praliné pouring the cream gradually. At first, the mixture splits but keep adding the cream gradually in order to progressively get a shiny and elastic texture, sign of a well started emulsion. Make a Swiss meringue, combine together the egg whites and caster sugar and heat in a bain-marie to about 65°C. Whip to stiff peaks meringue until cooled down. Soften the praliné mixture with about a quarter of the meringue before folding in the remaining meringue with a rubber spatula. Fold the foamy whipped cream last. Mould and blast freeze immediately. 150 g/ 14 cm insert.
Step04
Strawberry Sorbet
140g caster sugar
60g atomised glucose
160g water
4g sorbet stabiliser
600g strawberry pulp
In a saucepan, start to warm the water. At 40°C, stir in the atomised glucose, the inverted sugar and the stabiliser mixed with the caster sugar. Take the lot to the boil and chill quickly down to 4°C. Leave the mix to mature for at least 12 hours in the refrigerator. Correct the sugar density of the syrup to 33°Brix with a refractometer. Just before churning, process the strawberry pulp in the sorbet mix with a hand blender. Churn, mould and store at -18°C. 150 g / 14 cm insert
Step05
Pineapple Ice Cream
675g whole milk
150g skimmed milk powder 0%
300g whipping cream 35%
360g caster sugar
195g atomised glucose
15g ice cream stabiliser
1350g pineapple pulp
3 vanilla beans
In saucepan, warm the milk to 25°C, stir in the milk powder and add the split vanilla beans. At 30°C, stir in ¾ of the caster sugar and atomised glucose. At 35°C, add the cream. At 45°C, stir in the remaining quarter of caster sugar mixed with the stabiliser. Pasteurise the lot at 85°C and chill down quickly to 4°C. Leave the mix to mature for at least 12 hours in the refrigerator. Just before churning, process the pineapple pulp in the ice cream mix with a hand blender. Churn, mould and store at -18°C. 350 g / iced cake.
Step06
Crunchy Strawberry Meringue
250g fresh egg whites
100g caster sugar
100g icing sugar
15g freeze-dried strawberries
Make a French meringue, whip the egg whites on medium speed to stiff peaks meringue adding the caster gradually. Then, delicately fold in the sieved icing sugar and freeze-dried strawberries with a rubber spatula. Using a pastry bag, pipe little sticks of meringue on silicon mat and sprinkle with freeze-dried strawberries. Bake at 85°C for about 2 hours and store aside in a hot box or proofer.
Assembly and finishing
Store 14cm and 16cm in diameter cake rings in the freezer. Spread 150g of Praliné parfait in each 14cm cake ring and blast freeze. Churn the strawberry sorbet and spread 150g over the Praliné parfait. Place a 14cm in diameter coconut crunch disc on top of the sorbet and blast freeze. Churn the pineapple ice cream to a soft texture and scoop 350g of in each 16cm cake rings. Immediately insert in the 14cm frozen sorbet, parfait and disc assembly. Smooth over and blast freeze. Remove the ice cream cakes from the rings and leave them to slightly thaw back at room temperature in order to sprinkle shredded coconut on top and on the sides. Using a spatula, lightly press on the shredded coconut to make sure it sticks and covers well the iced cakes. Gently remove any excess of shredded coconut. Temper some Ivoire couverture, spread it between two plastic sheets and cut out into thin chocolate discs using a pastry cutter of 4cm in diameter. Decorate with two crunchy strawberry sticks and place a chocolate disc in between. Store in the freezer.