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Strawberry, Coconut & Hibiscus Entremets

Makes : 2 entremets Ø 16cm

Time: 3 hours (start the day before)

Difficulty:

Author: Sandrine Baumann Hautin, pastry chef at Cacao Barry's Chocolate Academy

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Ingredients:

45g cassonade (dark brown sugar), 45g unsalted butter, 0.3g fleur de sel, 28g almond powder, 28g desiccated coconut, 45g flour, 65g whole eggs, 25g egg yolks, 90g castor sugar...

Method

For the coconut streusel biscuit: Organise the necessary ingredients.
Tip all the ingredients in the stand mixer bowl and mix with the flat beater. We're using unsalted butter and fleur de sel. If you're using salted butter, make sure you don't use fleur de sel.
Grease a mousse ring (diameter 14cm) with oil spray and place on a Silpat baking mat.
Stop the mixer when the consistency is crumbly.
...

See the recipe