{Coconut Passion Fruit Entremet} – Tort cu fructul pasiunii
Pastry Workshop
Pastry Workshop
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Ingredients

  • 1 20 cm diameter
  • 20 cm diameter
  • 2 egg whites
  • 30 g white sugar
  • 1 pinch salt
  • 1 teaspoon lime zest
  • 30 g shredded coconut
  • 30 g almond flour
  • 60 g powdered sugar
  • 60 g white chocolate
  • white chocolate
  • 15 ml vegetable oil
  • 30 g pailette feuilletine
  • 80 ml passion fruit juice
  • 2 g gelatin
  • 10 ml cold water
  • 50 g white sugar
  • 2 egg yolks
  • 10 g cornstarch
  • 60 g butter
  • 1 teaspoon vanilla extract
  • 1 can coconut milk
  • 10 g gelatin
  • 50 ml cold water
  • 120 g white sugar
  • 60 ml water
  • 1½ teaspoons vanilla extract
  • 150 ml heavy cream
  • 80 ml heavy cream
  • 1 g gelatin
  • 5 ml cold water
  • 110 g white chocolate
  • 75 ml water
  • 150 g white sugar
  • 150 g liquid glucose
  • 12 g gelatin
  • 60 ml cold water
  • 100 ml sweetened condensed milk
  • 150 g white chocolate
  • 15-18 minutes
  • 2 albusuri
  • 30 g zahar alb
  • 1 praf de sare
  • 1 lingurita coaja de lime
  • 30 g nuca de cocos
  • 30 g faina de migdale
  • 60 g zahar pudra
  • 60 g ciocolata alba, topita
  • 15 ml ulei vegetal
  • 30 g pailette feuilletine
  • 30 g nuca de cocos maruntita
  • 80 ml suc de fructul pasiunii
  • 2 g gelatina + 10ml apa rece
  • 50 g zahar alb
  • 2 galbenusuri
  • 10 g amidon
  • 60 g unt, temperatura camerei
  • 1 lingurita extract de vanilie
  • 1 conserva lapte de cocos – aproximativ 400ml
  • 10 g gelatina + 50mlapa rece
  • 2 albusuri
  • 120 g zahar alb
  • 60 ml apa
  • 1 ½ lingurite extract de vanilie
  • 150 ml smantana entru frisca, batuta
  • 80 ml smantana pentru frisca
  • 1 lingurita coaja de lime
  • 1 g gelatina + 5ml apa rece
  • 110 g ciocolata alba
  • 75 ml apa
  • 150 g zahar alb
  • 150 g glucoza lichida
  • 12 g gelatina + 60ml apa rece
  • 100 ml lapte condensat
  • 150 g ciocolata alba
  • 15 ml ulei vegetal
  • Colorant portocaliu

Instructions

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