You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Cercle V
Coconnelle
Made with Bahibe 46%
A recipe by Antoine Michelin
Pastry Chef Instructor at L’École Valrhona
Makes 5 Mini U-shaped molds (ref. 3929)
Recipe Step by Step
Step01
CRÈME ANGLAISE
154 g UHT cream 35%
154 g Whole UHT milk
62 g Egg yolks
31 g Caster sugar
400 g Total weight
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING :
Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
BAKING :
Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
Step02
BAHIBE CRÉMEUX
400g Crème Anglaise
2g Gelatin powder 220 Bloom
10g Water for the gelatin
190 g BAHIBE 46%
600 g Total
Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly combine the warm mixture
with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Step03
ORANGE AND CALAMANSI COMPOTE
250 g Calamansi purée
770 g Cooked oranges
330 g Sugar
13 g Pectin NH
5.3 g Gelatin powder 220 Bloom
27 g Mineral water
1395 g Total
Wash and brush down the oranges, then blanch them 3 times in a large quantity of water.
Leave to dry then halve them, remove their white middles, then weigh them out.
Use a food processor to chop up the oranges.
Set aside some of the sugar and mix it with the pectin NH.
Add it to the chopped oranges and calamansi purée.
Bring it to a boil, then add in the remaining sugar, stirring vigorously all the while.
Cook for 5 minutes and add in the rehydrated gelatin. Pour through a sieve into an appropriate container.
Leave to dry then halve them, remove their white middles, then weigh them out.
Use a food processor to chop up the oranges.
Set aside some of the sugar and mix it with the pectin NH.
Add it to the chopped oranges and calamansi purée.
Bring it to a boil, then add in the remaining sugar, stirring vigorously all the while.
Cook for 5 minutes and add in the rehydrated gelatin. Pour through a sieve into an appropriate container.
Step04
PLAIN ALMOND SPONGE
220 g Whole eggs
135 g Powdered almonds
135 g Icing sugar
176 g Egg whites
47 g Caster sugar
44 g Weak flour
44 g COCOA POWDER
47 g Butter
850 g Total weight
TIPS :
Your sheets of almond biscuit can be used inside Yule logs or as outer decorations. Weight them out depending on how you’ll apply them: You need 600g to 750g for the middle of a Yule log or 500g to 550g for a decoration.
If you want your almond biscuit plain, swap the cocoa powder for weak flour.
RECIPE :
In a blender, beat the whole eggs, powdered almonds and icing sugar.
Whisk the egg whites while gradually adding the caster sugar.
Mix a small amount of the beaten egg white into the first mixture. Then add the flour and cocoa powder, which you have sifted together, as well as the remaining egg white and, finally, the melted butter.
BAKING :
On a baking mat at 390-430°F (200-220°C) for 6-8 minutes.
500g to 750g for a 40 x 60cm mold
Your sheets of almond biscuit can be used inside Yule logs or as outer decorations. Weight them out depending on how you’ll apply them: You need 600g to 750g for the middle of a Yule log or 500g to 550g for a decoration.
If you want your almond biscuit plain, swap the cocoa powder for weak flour.
RECIPE :
In a blender, beat the whole eggs, powdered almonds and icing sugar.
Whisk the egg whites while gradually adding the caster sugar.
Mix a small amount of the beaten egg white into the first mixture. Then add the flour and cocoa powder, which you have sifted together, as well as the remaining egg white and, finally, the melted butter.
BAKING :
On a baking mat at 390-430°F (200-220°C) for 6-8 minutes.
500g to 750g for a 40 x 60cm mold
Step05
COCONUT AND CINNAMON SYRUP
80 g Mineral water
0.6 g Cinnamon sticks
16 g Sugar
64 g Coconut purée
160 g Total
Bring the water, sugar and cinnamon to the boil.
Leave to infuse for 20 minutes then strain.
Add the coconut purée.
Leave to infuse for 20 minutes then strain.
Add the coconut purée.
Step06
COCONUT MOUSSE
310 g Coconut purée
1.5 g Cinnamon sticks
6.3 g Gelatin powder 220 Bloom
30 g Water for the gelatin
47 g Coconut purée
78 g Heavy cream 36%
52 g Egg whites
52 g Sugar
575 g Total
The evening before you make your dessert, warm up the larger portion of coconut purée and infuse
the cinnamon sticks in it for 12 hours for 40°F (4°C). Rehydrate the gelatin.
Beat together the smaller portion of coconut purée and cream until they have formed the texture of
a mousse. Beat the egg whites with the sugar.
Melt the gelatin and incorporate the infused, slightly warmed coconut purée.
Once the mixture has reached 75-80°F (25-27°C), gently fold in the beaten egg whites and mousse-
textured cream using a spatula.
Use immediately.
the cinnamon sticks in it for 12 hours for 40°F (4°C). Rehydrate the gelatin.
Beat together the smaller portion of coconut purée and cream until they have formed the texture of
a mousse. Beat the egg whites with the sugar.
Melt the gelatin and incorporate the infused, slightly warmed coconut purée.
Once the mixture has reached 75-80°F (25-27°C), gently fold in the beaten egg whites and mousse-
textured cream using a spatula.
Use immediately.
Step07
ALMOND CINNAMON SHORTCRUST PASTRY
470 g Pastry flour
180 g Confectioner’s sugar
60 g Extra-fine blanched almond powder
4 g Fleur de sel
7 g Cinnamon powder
240 g European-style butter
18 g Eggs
979 g Total
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Step08
COCONUT CINNAMON CRISP
180 g Almond Cinnamon Pressed Shortcrust Pastry
160 g 55% ALMOND & COCONUT PRALINÉ
50 g Grated toasted coconut
2.5 g Fleur de sel
12 g COCOA BUTTER
404 g Total
Use a knife to chop the shortcrust pastry into even pieces.
Sift to remove large crumbs, and set them aside to garnish if necessary.
Mix together the chopped shortcrust pastry, praliné, coconut and fleur de sel.
Add the melted COCOA BUTTER.
Sift to remove large crumbs, and set them aside to garnish if necessary.
Mix together the chopped shortcrust pastry, praliné, coconut and fleur de sel.
Add the melted COCOA BUTTER.
Step09
ABSOLU SPRAY
455 g ABSOLU CRISTAL NEUTRAL GLAZE
45 g Water
500 g Total
Bring the Absolu Cristal to the boil in the water.
Immediately apply using a spray gun at about 175°F (80°C).
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
As needed BAHIBE 46%
Assembly: Make the BAHIBE crémeux and orange compote and set them aside.
Make the soft sponge mix and spread 800g into a 40 × 60cm tray (or use a dough spreader set to a depth of 5mm to help you).
Bake in a fan-assisted oven at 445°F (230°C) for 5-6 minutes. Make the coconut and cinnamon syrup and, while it is still warm, use approx. 150g to steep the side of the sponge which was in contact with the baking paper. Spread 200g of orange compote on the sponge and place the assembly in the freezer to make it firm and easier to slice.
Cut it into five 7.5 × 52cm strips, then cut each strip in half lengthwise, creating a zigzag edge.
Finishing: Cut out 52 × 9.5cm guitar sheet strips. Place 1 strip of sponge and orange compote onto each sheet of baking paper, then split the strip in half along your zig-zag cutout, leaving a gap of approx. 1.5cm.
Pipe approx. 50g of orange compote into the gap, then gently lower this assembly into the Yule log molds.
Make the coconut mousse and pour 50g into each mold. Freeze for a few minutes so the mousse starts to set, then pipe a row of BAHIBE crémeux in the middle using a piping bag and an E6 fluted nozzle.
Add in some more mousse (approx. 40g), then freeze.
Make the crisp then arrange it on the coconut mousse so that it is level with the soft sponge. Freeze.
Cut it into 7.5cm mini logs, then spray with ABSOLU glaze.
Put a Chocolatree star decoration in place (ref. 41758VNW). Leave to set for 24 hours, then fill in any gaps with tempered BAHIBE couverture.