Chocolate-coconut entremet

Hello food lovers!

Who's celebrating Father's Day around here? :-)

For this occasion, we're sharing an incredibly indulgent recipe that perfectly combines chocolate and coconut... a real treat! :-P

An entremet made of a chocolate mousse, a coconut financier sponge topped with a coconut crunch and a coconut cremeux.

We created this dessert in the "Cylindra" silicone mould by Pavoni, simple and elegant. ;-)

To make this dessert for 8 people, you will need:

Coconut financier

- 70gr of butter

- 70gr of ground almonds

- 20gr of desiccated coconut

- 80gr of icing sugar

- 30gr of flour

- 70gr of egg whites

- 20gr of desiccated coconut

Coconut crunch

- 1 jar of coconut crunchy filling

Chocolate mousse

- 90gr of milk chocolate

- 90gr of dark chocolate

- 3 gelatine leaves

- 135gr of milk

- 255gr of full cream

Coconut cremeux

- 1 gelatine leaf

- 160gr of coconut milk

- 1 egg yolk

- 10gr of sugar

- 70gr of white chocolate

Decorations

- Velvet spray

- 35gr of desiccated coconut

- Coconut shavings

- Milk chocolate shavings

- Gold leaves

First of all, we are going to make the coconut financier.

Coconut financier

For a great financier, I always recommend starting by making a brown butter.

To do this, pour 70gr of butter into a saucepan and heat it until it turns a hazelnut-brown colour.

In the first photo below, you can clearly see the colour and I promise you the nutty aroma is there too! ;-)

Strain the butter through a sieve to remove any small residues, then set aside at room temperature.

Preheat your oven to 170°C, fan-assisted.

In a large bowl, pour the dry ingredients, namely 70gr of ground almonds, 80gr of icing sugar, 30gr of flour and 20gr of desiccated coconut.

Mix everything together with a spoon.

Add 70gr of egg whites and mix again, this time with a spatula.

Finally, pour in the brown butter made at the beginning of the recipe and mix with a spatula until you get a smooth, homogeneous batter.

The financier batter is ready.

Set an adjustable ring to 19 cm in diameter and place it on a perforated tray lined with baking paper.

Pour in the financier batter and spread it evenly throughout the ring.

Sprinkle 20gr of desiccated coconut on top and bake for 20 minutes in the middle of the oven.

After 20 minutes, the coconut financier is baked; let it cool for about 10 minutes then carefully remove the ring.

Once the coconut financier is completely cooled, we can cover it with the crunch layer.

Coconut crunch

For this recipe we used a ready-made crunch filling. It is absolutely delicious, you could eat it by the spoonful! ;-P

Over the cooled financier, pour approximately 180gr of coconut crunchy filling.

Spread the crunch with a small offset spatula to get an even layer.

Place everything in the freezer while you make the chocolate mousse.

Chocolate mousse

First of all, soak 3 gelatine leaves in very cold water and set aside.

In a large bowl, pour 90gr of milk chocolate and 90gr of dark chocolate.

In a saucepan, pour 135gr of milk and bring it to a boil. Once the milk is hot, remove from the heat and add the 3 squeezed gelatine leaves. Mix well until they have melted.

Pour the milk/gelatine mixture over the chocolate and stir well until the chocolate is completely melted.

Allow the mixture to cool at room temperature to approximately 29-31°C. Use a thermometer to check the temperature.

Meanwhile, whip 255gr of full cream into whipped cream. Firm but not too stiff so that it incorporates well into the milk/gelatine/chocolate mixture.

Once the previous mixture has reached the right temperature, add the whipped cream.

Fold it in 3 times, mixing gently with a whisk, then finish mixing with a spatula to obtain a smooth, homogeneous mousse.

The mousse is ready, we can now assemble the entremet. :-)

Assembly

For this recipe we used the "Cylindra" silicone mould by Pavoni. It is a mould created in collaboration with Pierre Hermé, a great pastry chef we absolutely love! :-)

Place the mould on a perforated tray to make it easier to transport to the freezer.

Pour approximately 3/4 of the chocolate mousse into the mould.

Using a small offset spatula, spread the mousse along the edges of the mould and tap it to avoid small air bubbles when unmoulding.

Take the financier sponge out of the freezer and place it on the mousse, the crunch side facing the mousse.

Press gently so that the mousse rises up around the sponge. Pour a little more chocolate mousse over the sponge and smooth everything with a small offset spatula.

Depending on how the cream was whipped, you may have 1-2 tablespoons of mousse left over. But I'm sure it won't last long before being eaten. ;-)

Place everything in the freezer for a minimum of 12 hours. The setting time is very important to achieve a beautiful entremet.

After 12 hours in the freezer, we can prepare the last component, the coconut cremeux.

Coconut cremeux

First of all, soak 1 gelatine leaf in very cold water and set aside.

In a bowl, pour 1 egg yolk and 10gr of sugar. Lightly whisk together.

Bring 160gr of coconut milk to a boil, pour 1/3 over the egg yolk/sugar mixture, mixing well so as not to cook the egg yolk.

Pour everything back into the saucepan then heat the mixture to 82°C, stirring constantly.

Use a thermometer whisk to reach the right temperature. Set it to the desired temperature and it will beep once it is reached.

Squeeze the gelatine and add it off the heat to the coconut milk/egg yolk/sugar mixture.

Mix well until the gelatine has melted into the mixture and pour everything over 70gr of white chocolate.

Allow the chocolate to melt for a few seconds, stir, then blend everything.

Place the cremeux in the fridge, stirring well every 5 minutes so that it cools evenly.

It needs to cool to approximately 16-17°C. Use a thermometer to check the temperature.

In the meantime, we can start decorating our dessert.

Decorations

We are going to flock the entremet. To do this, place a bottle of velvet spray in a jug of warm water (30-35°C) for about 10 minutes. This will allow the cocoa butter contained in the bottle to liquefy.

Velvet spray is very volatile! To avoid spraying it all over your kitchen, I recommend spraying your dessert inside a tall box.

Inside the box, place a turntable covered with baking paper. The turntable will make your life much easier! ;-)

Unmould the fully frozen dessert and place it on the turntable.

It is very important to spray on a frozen entremet in order to achieve the velvet effect.

Spray while holding the bottle approximately 25-30 cm from the cake to achieve a fine and even finish.

Then place it on a plate or a board. Use a large offset spatula to move the entremet cleanly.

If the cremeux is not yet at the right temperature, place the dessert in the fridge in the meantime.

Once the cremeux has cooled well and its temperature is at 16-17°C, we can continue with the recipe. :-)

Pour the cremeux over the top of the cake and spread it evenly using a small offset spatula.

It is important to pour the cremeux at the right temperature. If it is too warm it will drip off the entremet, and if it is too cold the result will not look nice as it will have started to set.

For an ultra indulgent result, sprinkle 35gr of desiccated coconut over the cremeux.

To finish the decoration, add a few coconut shavings and milk chocolate shavings.

And for the finishing touch, a few gold leaves. Use precision tweezers. Whatever you do, don't pick them up with your fingers as they will stick to them. =P

And here is the result! An ultra indulgent chocolate-coconut entremet.

Once decorated, allow approximately 8 hours in the fridge for it to be completely defrosted.

It will keep for 2 days in the fridge, well wrapped in a box.

I hope you enjoy this recipe.

Wishing you a lovely Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.