< Previous260 Choco-coco VIENNOISERIES BRIOCHE DOUGH (THE DAY BEFORE) • Prepare the brioche dough (see p. 204). COCONUT CREAM (ON THE DAY) • Bring the coconut purée and paste to a simmer in a small saucepan. Mix 1 tablespoon of water with the cornflour. Add the mixture to the hot liquid and bring to the boil while whisking. Add the Malibu® and mix. Transfer to a piping bag without a nozzle and fill the silicone insert moulds (1). Place in the freezer for 1 hour or until hardened. CIGARETTE BATTER • Cream the butter and icing sugar in a bowl. Add the egg white, cocoa and flour, and mix with a silicone spatula to obtain a smooth dough. Using a small palette knife, fill the frieze stencils (2) and refrigerate. DIVIDING AND SHAPING • Cut the brioche dough into six pieces of 45 g each, shape into balls, place on a 30 x 38 cm baking tray covered with baking parchment (3) and refrigerate for about 1 hour. • Using a rolling pin, roll the balls into 9 cm-diameter discs. • Put the tartlet rings on a 30 x 38 cm baking tray covered in baking parchment. Line with the cold friezes, with the pattern towards the inside of the rings, then place the brioche discs in the centre (4). SECOND (FINAL) PROOFING • Leave to proof for 1 hour 30 minutes in a proving oven at 25°C (see p. 54). COCONUT CRUMBLE • Place the flour, butter, unrefined cane sugar and desiccated coconut in the bowl of a stand mixer fitted with the paddle attachment (5) mix to a sandy consistency. Cover with cling film and set aside in the refrigerator until ready to use. BAKING • Using the fan-forced setting, preheat the oven to 160°C. • Brush the moulded pieces with egg wash and sprinkle with the coconut crumble. Press the frozen coconut cream insert firmly into the centre (6) (7). Place in the oven, then lower the temperature to 145°C and bake for 17 minutes. • Turn out of the moulds and carefully remove the frieze stencils. Put on to a wire rack. CHOCOLATE GLAZE • Bring the cream and honey to a simmer. Pour over the chocolate, then add butter, cut into small pieces, and stir (8) until smooth. Weigh a second time to make sure there is 150 g of glaze. Add more cream if necessary. • Fill the centre of each brioche with 25 g of chocolate glaze (9). DECORATION • Decorate with gold leaf if desired. Le Cordon Bleu Bakery School Layouts correx.indd 260Le Cordon Bleu Bakery School Layouts correx.indd 26028/06/2022 11:1828/06/2022 11:18Next >