Valentine’s Day Special: Coco Passion Cone And Chocolate Sable Breton With Irish Cream

coco

This Valentine’s day treat your special one with  delicious Coco passion cone and Chocolate Sable Breton With Irish Cream. A  Pastry chef from Novotel Hyderabad Convention Centre has shared these two recipes

Coco passion cone

Ingredients
For almond biscuit
Egg yolk 
Almond powder
Baking powder
Flour  
Castor sugar   
Egg whites
Vanilla essence 
Butter  
For coco passion mousse
Passion fruit puree
Coconut milk 
Castor sugar
Egg yolk
Gelatine  
Vanilla essence
Whipped cream
Qty

8
280 gms
5 gms
80 gms
120 gms
8
10 ml
60 gms

250 gms
250 ml
25 gms
6
30 gms
20 gms
600 gms


Instructions

  1. For the almond biscuit, whisk egg white, sugar, and vanilla essence until it’s fluffy and airy.
  2. Fold in a mix of flour, almond powder, and baking powder.
  3. Then add all the remaining ingredients. Pour the mixture onto the parchment lined tray.
  4. Bake it at 180°C for 20 to 25 minutes. Once baked, let it cool.
  5. For the coco passion mousse, boil coconut milk, sugar, vanilla essence, and passion fruit puree together.
  6. Soak the gelatine in water and keep it aside. Whip the rich topping until it forms peaks.
  7. Melt the gelatine and add it to the passion fruit cream mixture. Fold in the whipped topping when the mixture has cooled. Pour the mixture into a cone shape mould and freeze until it is firm.
  8. To assemble, cut the almond biscuit in a round shape and arrange the glazed coco passion cone on it. Garnish it with a chocolate bar and an edible fountain flower.

Chocolate Sable Breton With Irish Cream

Ingredients
For chocolate Breton
Butter   
Sugar 
Flour
Honey   
Baking powder  
Egg      
Cocoa powder  
For Irish cream
Egg yolk  
Castor sugar  
Fresh cream    
Gelatine 
Whipped cream
Baileys Irish Cream 
For coffee crémeux
Fresh cream
Milk
Sugar  
Egg yolk  
Eggs 
Coffee powder

Qty

250 gms
50 gms
500 gms
100 gms
5 gms
1
25 gms

6
120 gms
500 gms
30 gms
450 gms
125 gms

250 gms
250 gms
50 gms
3
1
15 gms

Instructions

  1. For the chocolate Breton, cream the butter and sugar together until it becomes light and fluffy. Then add eggs gradually.
  2. Add honey, and then finally add a mix of fl our, cocoa powder, and baking powder. Don’t over mix the dough.
  3. Store it in a chiller for 30 minutes. Roll the dough to 5mm thickness, and cut out rectangular shapes.
  4. Put them in a baking tray and bake in a pre-heated oven for eight to ten minutes at 160°C.
  5. For the Irish cream, make sabayon with egg yolk, castor sugar, and vanilla essence. Then add fresh cream. Let the sabayon cool down, then add the gelatine, Baileys, and finally the whipped cream.
  6. For the coffee cremeux, heat milk, cream, and sugar together until the sugar is dissolved.
  7. Add egg yolks, eggs, and coffee powder. Mix all of this together and strain the mixer. Pour the mixture in the tray and bake it in double boiling for 15 minutes at 160°C and refrigerate it.
  8. To assemble, arrange the Irish cream on the baked chocolate Breton. Garnish it with coffee creme anglaise filled chocolate shell.