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TROPIC-ANNA: COCONUT DACQUOISE, FEUILLETINE CRUNCH, PIÑA COLADA CRÈME, TROPICAL COMPOTE

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TROPIC-ANNA: COCONUT DACQUOISE, FEUILLETINE CRUNCH, PIÑA COLADA CRÈME, TROPICAL COMPOTE

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Ingredients

Adjust Servings:
Piña Colada Crème
300 millilitres coconut purée/cream
75 grams Caster Sugar
15 grams Gelatine softened in ice cold water, with excess water squeezed out
150 millilitres crème fraiche
370 millilitres whipping cream (35% fat)
50 millilitres Malibu rum
Coconut Dacquoise ‘Sponge’ (makes 2 x 400 g/14 oz, 400 g/14 oz per tray)
200 grams blanched almond meal
60 grams plain flour
240 grams icing sugar
300 grams egg whites
135 grams Caster Sugar
300 grams desiccated coconut
Feuilletine
400 grams white chocolate
150 grams Pailleté Feuilletine chopped crêpes dentelles/ French crispy pancakes
White Chocolate Discs
400 grams white chocolate
Assembling
Components/Garnishes Fresh tropical fruit, such as pineapple, mango, papaya or passion fruit pulp, according to season; sprigs of lemon balm
  • Serves 20
  • Medium

Ingredients

  • Piña Colada Crème

  • Coconut Dacquoise ‘Sponge’ (makes 2 x 400 g/14 oz, 400 g/14 oz per tray)

  • Feuilletine

  • White Chocolate Discs

  • Assembling

Directions

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‘Nothing beats a cocktail or high tea, so I wanted to have the two in one,’ quips Anna. ‘I used the flavours of a piña colada and twisted them into “Tropic-Anna”, Anna being my name, of course. I used different recipes that I knew worked on their own and could work well together.’ Recipe From:The New Pâtissiers by Olivier Dupon published by Thames & Hudson $70.00. Available at all good bookstores.

  • Specific Equipment: Piping (pastry) bag with size 8 nozzle; acetate sheets; circle cutter (5.5 cm/21⁄8 in. diameter); circle cutter (3 cm/11⁄8 in. diameter)

Piña Colada Crème

  1. Warm the coconut purée/cream and sugar in a small saucepan.
  2. Remove from the heat and add the gelatine.
  3. Pour into a bowl and whisk in the crème fraîche.
  4. Allow to cool until semi-set.
  5. Once semi-set, whisk again by hand and fold through the semi-whipped cream, followed by the Malibu rum.
  6. Place in the piping (pastry) bag and reserve in the fridge.

Coconut Dacquoise ‘Sponge’

  1. Sift together the almond meal, plain (all-purpose) flour and icing (confectioner’s) sugar.
  2. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster (superfine) sugar.
  3. Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated (shredded) coconut.
  4. Spread onto two silicone baking paper-lined trays, 400 g (14 oz) per tray, and bake at 160°C (325°F) for 6 minutes, or until cooked.
  5. Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.

Feuilletine

  1. Melt the white chocolate and mix in the pailleté feuilletine.
  2. Spread evenly onto the dacquoise ‘sponges’ (from above recipe) once these have cooled.
  3. Place into the freezer.

White Chocolate Discs

  1. Temper the chocolate.
  2. Spread thinly onto acetate sheets.
  3. Once semi-set, cut into 20 discs of 5.5 cm (2 1⁄8 in.) diameter and 20 discs of 5.5 cm (2 1⁄8 in.) diameter with a 3 cm (11⁄8 in.) hole cut out in the middle.

Assembling

  1. For each of the 20 cakes, cut out the dacquoise ‘sponge’ to a diameter of 5.5 cm (2 1⁄8 in.).
  2. Place a 5.5 cm (2 1⁄8 in.) white chocolate disc on top.
  3. Pipe small rounds of the piña colada crème around the disc, then place a white chocolate disc with the centre cut out on top.
  4. In the centre place 0.5 cm (3⁄16 in.) dices of tropical fruit.
  5. Garnish each cake with three sprigs of lemon balm.

“We have simplified some instructions from the original book to fit our layout”The New Patissiers final jacket 1MG

Anna Polyviou

Anna began her culinary career in 2000 by accepting an apprenticeship with The Sofitel Melbourne Hotel. During this time she won the best “Apprentice in Victoria” competition run by Les Toques Blanc. Her prize; a scholarship to work ANYWHERE in the world to further her cooking career.

Anna embraced this opportunity to follow her dreams and work in London for three years at The Claridges Hotel; regularly awarded the best hotel in England. During her time there she had the opportunity to work under two extraordinary pastry chefs, Miss Julie Sharp, (UK’s best Pastry Chef of the year 2004) and Nick Paterson who was awarded the same prize 2 years later.

She continued to enter numerous competitions, which she won during her time in the UK. Most prominent being The Nadell Trophy (Dessert of the Year) and also the Culinary Academy Award of Excellence for pastry, being an award that is given to a limited number of young pastry chefs.

As part of winning this prestigious award she was given the opportunity to travel to Paris to do a stage with renowned Pastry Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte Paris.

She completed University at Themes Valley University in London, Culinary Arts in International Pastry Gaining excellent results.

After returning to Australia in 2008 she won the Callebaut Chocolate Competition for Best Chocolate Dessert. The prize was a trip to Chicago to study at the Callebaut Chocolate School.

Anna has trained along side Jerome Landrieu, Jean-Marie Auboine and Kirsten Tibballs.

For 5 years she has held the position of Executive Pastry Chef at The Bathers Pavilion at the beautiful Balmoral Beach. With writing Serge Dansereau’s sweet side for his cookbooks “The French Kitchen”, “Summer Cooking” and the new realized “Seasons”.

She features and writes for The Australian Business Baking Magazine, and has featured in So Good Magazine and currently in the beautiful book “The New Patissiers” by Olivier Dupon (Thames & Hudson 2013), a collaboration of the next up and coming pastry chef’s; featuring 38 pastry chefs from all around the world. Anna is also the founder and chairman of the Sydney Pastry Chef club.

She is the Executive Pastry Chef at Sydney’s five star hotel: Shangri-la Sydney. Pushing the boundaries and the most talked about dessert degustations in the pastry kitchen, winning best high-tea in Sydney and having 10 talented pastry chefs in her team.

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