Coconut dacquoise

‘Nothing beats a cocktail or high tea, so I wanted to have the two in one,’ quips Anna. ‘I used the flavours of a piña colada and twisted them into “Tropic-Anna”, Anna being my name, of course. I used different recipes that I knew worked on their own and could work well together.’ Recipe From: The New Pâtissiers by Olivier Dupon published by Thames & Hudson $70.00. Available at all good bookstores.

Featuring a delicate Vanilla & Coconut Dacquoise as the foundation, this decadent dessert is elevated by a creamy Coconut Pulp & White Chocolate Mousse. The real star, however, is the vibrant Fresh Mango Compote that adds a burst of tangy sweetness to balance the richness. Don't just take our word for it - try it for yourself and experience the irresistible harmony of mango and coconut. This limited-time treat won't last long, so grab one before they're gone! 500g | 750g | 1kg #dessertst...

Few components you need: · Coconut Dacquoise · Mango Gelee · White chocolate mousse · Mango Mousse · Mango Glacage Coconut Dacquoise · 88g egg white · …

Featuring a delicate Vanilla & Coconut Dacquoise as the foundation, this decadent dessert is elevated by a creamy Coconut Pulp & White Chocolate Mousse. The real star, however, is the vibrant Fresh Mango Compote that adds a burst of tangy sweetness to balance the richness. Don't just take our word for it - try it for yourself and experience the irresistible harmony of mango and coconut. This limited-time treat won't last long, so grab one before they're gone! 500g | 750g | 1kg #dessertst...

Fred Csibi-Levin | Doc Macaron on Instagram: "(Recipe) Monochromatic Tropical Petit Gateau. There is something very appealing about monochromatic desserts with soft tones (but bold flavors), what do you think? Swipe 👈🏼 to see more This dessert is composed of: - Mango and passion fruit mousse - Mango confit - Coconut dacquoise - Macadamia feuilletine crunch - Coconut whipped ganache - Clear glaze, velvet spray - Tempered white chocolate collar @nycake cylinder silicone mold COCONUT…

Raspberry Mousse. Raspberry Gelee. Coconut Dacquoise. White Chocolate. Pistachio. . Pink is alluring. Raspberries are love. With a few punnets of raspberries piled in the refrigerator, i had a sudden idea of colluding them with..... coconut! Imagine. Senses-awakening tartness paired with musky depths of the tropical fruit hmmmm. No use of coconut cream here. I trickled it in through the form of a dacquoise made with dessicated coconuts & a small proportion of ground almonds. The alloy…

This is one of my egg favorite cakes. This is a meringue based cake with almond flour ( or you can use any nut flour) and a little cake flour. I use this as a base for many cakes, but it is just as good on its own!