Grams (g) | ||
---|---|---|
Base | ||
Butter | 200 | |
Icing sugar | 120 | |
Salt | 2 | |
Yolk | 30 | |
Plain flour | 165 | |
Almond meal | 60 | |
Base total | 577 | |
Ganache | ||
Belcolade Noir Selection C501/J | 150 | |
Belcolade Lait Selection 03X5/G | 270 | |
Coconut cream | 375 | |
Ganache total | 795 | |
Coconut layer | ||
Coconut Dessicated | 270 | |
Coconut Cream | 105 | |
Coconut oil | 54 | |
Golden Syrup | 69 | |
Coconut layer total | 498 | |
Deli Caramel | 120 | |
Topfil Passionfruit | 120 | |
Miroir Glassage Chocolat Noir | 360 | |
total | 600 | |
* Makes 12 |