Featured

Coco and pineapple exotic cake

A creation by Jean-Marc Gaucher

Coco and pineapple exotic cake

Coconut mousse

Warm the puree with sugar and lime zest.
Add the gelatin and add the whipped cream.

Pineapple jelly

Warm the purees and sugar then add the gelatin at the end.
Freeze.

Coconut sable

  • Bread flour - 450 g
  • Baking powder - 25 g
  • Butter - 450 g
  • Sugar - 450 g
  • Dried coconut - 450 g
  • Eggs - 250 g
Mix butter and sugar.
Add the eggs one at a time and the dry ingredients, at the end.