A delicious pastrie made using our delicious fruit puree.
for a 30x30cm frame
90 min.
Cocos Dacquoise
Ingredients
| Ingredient | Amount |
|---|---|
|
Vegan egg white (warm processing) |
88g |
|
Salt |
0,6g |
|
Sugar |
92g |
|
Cornstarch |
31g |
|
Grated coconut |
35g |
|
Almond flour |
35g |
|
Icing sugar |
20g |
Preparation
Prepare vegan egg whites and whip well. Add salt and sugar and run for 5 minutes in a food processor with a whisk at half speed, then again at full speed (approx. 1 min). Mix cornstarch, coconut and powdered sugar. Fold in dry ingredients and spread 1cm thick on a Silpat mat. Bake at 180 °C convection oven for 15 minutes.
Mango Jelly Seeds
Ingredients
| Ingredient | Amount |
|---|---|
|
Mangopuree DIRA |
240g |
|
Passion fruit puree DIRA |
60g |
|
Acid powder |
2,4g |
|
Sugar |
30g |
|
Pectin NH |
6g |
Preparation
Heat the mango puree, passion fruit puree and acid powder to 40 °C. Mix sugar and pectin and add. Bring everything to 82 °C and put it in a mold and let it cool. Frosting.
Cocos Creamy
Ingredients
| Ingredient | Amount |
|---|---|
|
Coconut puree DIRA |
225g |
|
Inulin |
30g |
|
Sugar |
20g |
|
Salt |
0,7g |
|
Sunflower lecithin |
1,8g |
|
Vegetable oil, tasteless |
7,5g |
|
Cocoa butter |
34g |
Preparation
Heat the coconut puree, inulins, sugar and salt in a saucepan to 85°C . Give all about vegetable oil, cocoa butter and lecithin. Mix. Last mixing temperature: 30 degrees. Cool for at least 12 hours and whip up, dress.
Mango Foam
Ingredients
| Ingredient | Amount |
|---|---|
|
Mango puree DIRA |
125g |
|
Passion fruit puree DIRA |
35g |
|
Inulin |
25g |
|
Sugar |
18g |
|
Pectin NH |
3,6g |
|
Locus bean gum |
0,6g |
|
Coconut oil, tasteless |
15g |
|
Lemon puree DIRA |
6g |
|
Vegan protein, cold processing |
50g |
|
Glucose powder |
23g |
Preparation
Heat the mango puree and passion fruit puree to 40° C . Mix inulin, locust bean gum, sugar and pectin NH and add. Heat everything together to 82 °C . Mix coconut oil and lemon juice and mix together with hot pectin mixture. Allow everything to cool to 60 °C .
Beat vegan egg whites. Add glucose powder and beat on medium heat for about 5 minutes. Add hot liquid at 60°C and mix gently. Filling, cooling and, if necessary, freezing.
Passion Fruit Shortcrust Pastry
Ingredients
| Ingredient | Amount |
|---|---|
|
Margarine |
50g |
|
Almond flour (or peanut flour) |
15g |
|
Icing sugar |
30g |
|
Gluten-free flour mix |
97g |
|
Salt |
0,7g |
|
Passion fruit puree DIRA |
15g |
Preparation
Mix margarine and powdered sugar. Add passion fruit puree. Add the remaining dry ingredients and work into a smooth dough. Cool and roll out. Bake at 150 °C until golden brown.