TROPICAL MINGNON DELICACIES
|unsalted butter 82% fat - softened||g 500|
|egg yolk||g 80|
|TOP FROLLA||g 1000|
|grated coconut||g 160|
Whip all the ingredients in a planetary mixer with the paddle attachment, until you get a uniform whipped batter.
Fill a silicone mould for mignon savarin with the whipped batter and level the edges to remove any excess.
Bake at 180°C for about 12/15 minutes.
|milk 3.5% fat||g 100|
|liquid cream 35% fat||g 100|
|egg yolk||g 40|
Bring milk and cream to boil in the microwave or in a pot on the stove, meanwhile, beat the egg yolks with the sugar in a separate bowl.
When boiling, combine the two mixture.
Continue to cook, stirring from time to time, until the creme reaches the 82°C.
Spray the frozen cremeux savarins with the yellow cocoa butter velvet-effect spray.
Place the creme savarins onto the shortcrust savarins and fill the hollow with MIRROR.