Coco and pineapple exotic cake
- Les vergers Boiron Coconut Puree - 1,000 g
- Gelatin - 30 g
- Sugar - 240 g
- Fresh cream - 1,000 g
- Lime fruit - 1 pc
Add the gelatin and add the whipped cream.
- Les vergers Boiron Pineapple Puree - 1,000 g
- Les vergers Boiron Apricot Puree - 120 g
- Sugar - 65 g
- Gelatin - 36 g
- Bread flour - 450 g
- Baking powder - 25 g
- Butter - 450 g
- Sugar - 450 g
- Dried coconut - 450 g
- Eggs - 250 g
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.