Page 70 - Pastry & Baking Magazine

Grand Gateaux
68
Pastry & Baking North America
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1.
Prepare coconut shortbread pastry in a mixer and add the
desiccated coconut before adding in the flour.
2.
Press the pastry into an even flat square.
3.
Cut the prepared shortbread into a 180mm disc.
4.
Place the pastry onto a Demarle Silpain Mat® and
perforated tray and bake at 170°C for 15-18 minutes.
5.
Dry caramelize the sugar and deglaze with boiled cream.
6.
Pour the caramel over the Cocoa Barry Tanzanie
couverture and emulsify.
7.
Melt the butter for the financier until you achieve a light
nut brown colour.
8.
Grind the coconut, lemon zest and icing sugar in a
Robot Coupe and then by hand mix through the egg
white and inverted sugar.
9.
Pipe the completed financier into Demarle Flexipan®
ref 1548.
10.
Combine grapefruit puree, eggs, water and sugar and heat
to 80°C.
11.
Strain the finished pink grapefruit creme and add the
pre-soaked gelatine.
12.
Deposit the pink grapefruit creme into Demarle Flexipan®
ref 1548.