Yuzu

Name: Yuzu
Ingredients: 60 g all-purpose flour / plain flour; 60 g all-purpose flour / plain flour; 135 g shredded coconut; 190 g superfine sugar / caster sugar; 190 g superfine sugar / caster sugar; 98 g egg yolks; 63 g large eggs; 100 g passion fruit purée; 126 g unsalted butter, softened; 40 g egg whites; 40 g confectioners sugar / icing sugar, sifted; 40 g confectioners sugar / icing sugar, sifted; 14 g coconut flakes; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 160 g condensed milk; 90 g Valrhona absolu cristal neutral glaze; Yellow food color; 5 g silver gelatin sheets; 80 g whole milk / full fat milk; 80 g whole milk / full fat milk; 45 g yuzu juice; 150 g Valrhona Ivoire white chocolate, 35%; 250 g heavy cream / double cream (whip to medium peak); 250 g heavy cream / double cream (whip to medium peak)

Preparation info

Yields
18
( 6 cm or 2.3 in diameter

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Coconut Dacquoise Cake

110 g confectioners sugar / icing sugar
60 g all-purpose flour / plain flour

Drinks
Dessert

Method

Coconut Dacquoise Cake

In a medium size bowl, sieve together the icing sugar and flour. Add the shredded coconut.
In a stand mixer, fitted with a whisk attachment, whip the egg whites and sugar to a meringue.
Fold in the dry ingredients and spread on a silicon mat. Bake at 180°C / 356°F for 10-12 minutes. Allow to