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Coconut feuilleté with chocolate sauce

Custard coconut lightened with whipped cream between two pieces of puff pastry and topped with chocolate sauce.

Ingredients

Recipe for 4 persons

For the millefeuille

0.50 Leaf(ves)
Puff pastry
30 Ml
Cocoa powder
30 Ml
Icing sugar

For the coconut custard

20 Gr
Wheat flour
40 Gr
Sugar
1 Unit(s)
Egg
160 Ml
Milk
100 Ml
35% whipping cream
35 Gr
Grated coconut

For the chocolate sauce

100 Ml
35% whipping cream
25 Gr
Dark chocolate
Coconut feuilleté with chocolate sauce

Preparation time: 30 min

Preheat your four at 400 °F

  • For the custard
    Toast the coconut in the oven until golden. In a small saucepan, bring milk to boil. Beat egg and sugar until the mixture whitens. Add the flour and mix. Pour half the hot milk mixture on the eggs and sugar, mix well and put back to cook in the pan for 3 minutes after the first boil, whisking constantly. Pour onto a baking sheet lined with plastic wrap, cover with plastic wrap and chill.Whip the cream using a whisk until soft peaks form. Whisk the cooled custard to smooth it. Gently fold 1/3 of the whipped cream into the custard, then fold in the remaining custard with the coconut using a spatula.
  • For the millefeuille
    Cut the sheet of puff pastry into 8 rectangles. Place them on a baking sheet between two sheets of parchment paper and place another baking sheet on top. Bake 15 to 20 minutes. Then sprinkle a mixture of sugar and cocoa on top of your rectangles and use the broil mode a few minutes to caramelize nicely.
  • Preparation chocolate sauce
    Bring the cream to a simmer, remove from heat and stir in chocolate with a whisk to obtain a homogeneous mixture.
  • To serve
    Pour a little chocolate sauce in the bottom of the plate, start with a first rectangle of puff pastry, a good dose of cream of coconut and place a second rectangle of puff pastry on top. Finish with a second layer of coconut cream and decorate the plate with chocolate sauce.
You can use coconut shavings to decorate this dessert. Avoid to assemble your dessert to much ahead of time, since the dough can get soaked easily.

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