Strawberry, Coconut & Hibiscus Entremets

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.

Spread the biscuit at the bottom of the ring, without making it compact. The layer should be regular.

Bake in a fan-assisted oven preheated at 160°C (gas 3) for 6 minutes.

6 minutes later, the biscuit is pre-cooked (we're going to cook it a second time). Remove from the oven...

... and set aside to cool. Set the oven to 170°C.

For the coconut moelleux: Organise all the necessary ingredients.

Pour the egg whites in the mixer bowl (we need 40 grams for this recipe but we need to whip at least 80 grams for good results)...

... and beat (unlock the whisk attachment so it gets right down to the bottom of the bowl). Add the sugar gradually.

The egg whites should be foamy (not too firm).

In a separate bowl, blanch the egg yolks and the sugar. Add the desiccated coconut and flour.

Add the melted butter (lukewarm)...

... and combine with a whisk.

Add half of the beaten egg whites (40 grams)...

...and fold gently with a rubber spatula.

Transfer the preparation into a piping bag (no nozzle).

Cut the end of the bag and pipe the preparation over the biscuit, starting from the centre in a spiral pattern.

Bake at 170°C for a further 10 minutes to finish cooking the biscuit.

When cooked, remove from the oven and leave to cool.

For the strawberry and hibiscus insert (can be prepared ahead): Organise all the necessary ingredients.

Pour the water in a saucepan and bring to a simmer.

Add the dried hibiscus flowers to the simmering water. Move the pan a little to stir.

Cover the saucepan with cling film and infuse for one hour.

Hydrate the powder gelatine with 30 grams of water.

Stir and set aside for about 15 minutes.

Pass the hibiscus infusion through a fine sieve over a separate saucepan.

Press on the flowers to extract as much flavour and waste as little water as possible.

Reduce the hibiscus infusion down to 50 grams.

Add the strawberry purée.

Combine well.

Heat again slightly.

Combine the potato starch and sugar together...

... and add to the saucepan, pouring it into a thin stream.

Combine well to get rid of lumps and bring to a boil for one minute until it thickens a little.

Away from the heat, add the hydrated gelatine. Combine well.

Add 6 drops of hibiscus flavouring to the warm preparation. Combine well.

Stretch a sheet of cling film over one side of a stainless steel ring Ø 14cm.

Pour the insert preparation inside the ring. The quantities listed here are for 2 entremets.

Reserve in the freezer for a few hours.

For the white chocolate and vanilla mousse: Organise the necessary ingredients.

Hydrate the gelatine with 15 grams of water. Set aside.

Pour the whipping cream together the vanilla pod and seeds in a saucepan. Bring to a gentle boil.

Cover with cling film and infuse for one hour.

Pass the cream through a fine sieve over a separate saucepan.

Bring the cream to a boil.

Add the hydrated gelatine to the hot whipping cream and combine with a whisk.

Pour the hot cream over the white chocolate pistoles.
Let the chocolate melt for about a minute before stirring. Set aside.

In the stand mixer bowl, beat the whipping cream until you obtain a whipped cream.

Incorporate the whipped cream to the hot chocolate preparation (it should be around 28/30°C)...

... and combine gently.

Assembling the cake (upside down): Stretch cling film over one side of a stainless steel ring Ø 16cm. Place the ring on a baking sheet, the side with cling film facing down.

Remove the biscuit from the ring.

Fill the ring halfway up with white chocolate mousse.

Place the strawberry insert in the centre...

... and bury a little inside the mousse.

Pipe the rest of the white chocolate mousse.

Flip the biscuit and arrange over the mousse (crust side facing up).

Cover with cling film and place in the freezer. Up to this stage, this recipe can be prepared several days in advance.

For the icing (make the day before): Organise the necessary ingredients.

Hydrate the gelatine with 120 grams of water.

In a saucepan, tip the water, castor sugar and glucose syrup.
Bring to 103°C. Pour the hot syrup over the condensed milk (unsweetened). Combine well.

Add the rehydrated gelatine. Combine well.

Pour the preparation over the white chocolate pistoles.

Let the chocolate melt for a minute without stirring...

... and combine with a whisk.

When the chocolate has completely melted, pour the preparation in the first bowl containing the icing base. Combine well.

We're going to colour the icing in dark pink, using the red Power Flowers colouring system. They are non-azo and fat-soluble,
and exist in 4 colours (red, blue, yellow and white).

Add the recommended number of flowers to get the desired shade.
We're going for a dark pink colour.
We recommend using the colour chart featured in the Power Flowers application (iOS and Android) to know exactly how many flowers you need to use to create a specific shade which will be easy to reproduce later. There are many shades available.

Combine with a whisk...

... and transfer into a deep jug.

Mix with a hand blender to activate the colour pigments.

Cover with cling film and refrigerate overnight.

For the finish: Heat the sides of the stainless steel ring with a heat gun or air dryer...

.... and gently release the cake.

Arrange the cake on a cooling rack, placed on top of a deep tray.

Reheat the icing in the microwave, then mix with a hand blender to get rid of air bubbles.

The ideal temperature for the icing is 30°C.
Pour the icing over the whole surface of the cake in one stroke, making circular movements to create an even layer.

Let the excess icing drip off.

Transfer the cake over a round cake board.

For the finish: Stick pieces of strawberry sponge cake over the sides of the entremets. They should stick easily to the icing.

Pipe small drops of coconut crémeux around the base of the cake...

... and stick small marzipan flowers and fresh strawberries chunks.

Arrange a few coconut shavings (use a peeler) over the icing.

Arrange a large white chocolate disc (made with a transfer sheet) on the surface of the cake.

Pipe of a few drops of coconut cream over the disc...

... and stick strawberries, marzipan flowers and coconut shavings on top.

Finish with a few drops of clear mirror glaze for a glossy touch.
This decoration is just an example, you can create anything you want really.
Enjoy this delicious Easter dessert full of spring flavours and colours.