Baking · Biscuits

Tranche Noix de Coco

French term for coconut biscuits. This recipe is taken from the patisserie textbook for Le Cordon Bleu and the biscuits are described as having  influences from Southeast Asia and India (due to the use of coconut), but the overall style is definitely French Classical regardless of the ingredients.

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It also includes several techniques including the  making of a sweet pastry and a Swiss meringue. However, the most stressful aspect had to be dipping the biscuits in chocolate – Oh my goodness. They just kept falling apart! However, even if they do, the end result still tastes good!

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Tranche Noix de Coco

Ingredients:

Sweet pastry:

  • 250g plain flour
  • 125g butter
  • Pinch of salt
  • 5 ml vanilla extract
  • 3 egg yolks
  • 125g icing sugar
  • Apricot (or Raspberry) jam, melted.

Swiss meringue:

  • 5 egg whites
  • 250g granulated sugar
  • 200g dessicated coconut
  • 15g plain flour
  • 5 ml vanilla extract
  • 300g dark chocolate, melted.

Instructions:

Mix the powdered sugar and salt together and make a well. Add the softened butter to the centre of the well and start working the sugar into the butter with your fingers until the mixture is creamy. Using a wooden spoon, mix the egg yolks and vanilla essence into the butter/sugar mix and beat to combine. Start adding the flour gradually until a smooth paste is formed, mixing to create a loose dough. Smear the dough away from yourself (against the side of the bowl) until no lumps are left in the mixture. Wrap the mixture in clingfilm and refrigerate for at least 30 minutes, preferably longer.

Roll the dough out on a lined baking sheet, pricking all over with a fork and bake in an oven preheated to 180°C for about 20 minutes (until just starting to turn golden brown). At this point, remove from the oven and spread with the melted fruit jam. Leave to cool and then brush with another layer of the jam. Reduce the oven to 130°C.

Make the Swiss meringue by placing the sugar and egg whites in a heatproof bowl over a pan of simmering water and beat until the mixture is hot to the touch (about 55°C if you have a sugar thermometer). remove from the heat and continue whisking until cool. Mix the coconut, flour and vanilla essence and then fold into the meringue mixture, then spread onto the pastry base. Bake in the cooler oven for 30 minutes until golden brown and firm to the touch. Remove and cool on a wire rack.

Once cool, cut into bars or shapes and dip into the melted chocolate.

 

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