Coconut, chocolate and hazelnut log
FOR THE COCONUT CAKE
- Egg
- 0.5 vanilla bean
- 50 g Sugar
- 85 g grated coconut
- 85 ml Liquid fresh cream
- 4 g Yeast
- 3 tablespoons flour
- 200 g dark chocolate
- 50 g chopped hazelnuts
- 50 g Coconut oil (or seed oil)
- 150 ml Liquid cream
- 0.5 vanilla bean
- Powdered sugar
- 1 tablespoon 100% hazelnut cream
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
- Recipe for making a delicious and original coconut log, garnished with rocher icing and vanilla and hazelnut Chantilly cream 😍 Here is...
I used an 18/20 cm plumcake mould.
COCONUT CAKE - Beat the egg with the sugar and the seeds of half a vanilla pod.
Then add the grated coconut and the liquid cream a little at a time, alternating them.
Mix well and add the sifted yeast and flour.
Pour the mixture into an 18/20 cm plumcake pan and bake at 175 degrees in a conventional oven for about 25 minutes.
ROCHER ICING - Melt the dark chocolate in a bain-marie.
Once melted, add the coconut oil and chopped hazelnuts.
Before being used, the icing must return to a temperature of around 30/32 degrees.
VANILLA AND HAZELNUT CHANTILLY - Whip the cream with the seeds of the vanilla pod and, once it is well whipped, add the sifted icing sugar, mixing delicately from the bottom up.
Add sweetener to taste depending on the level of sweetness you want to achieve.
Divide the cream in two and add the 100% hazelnut cream to one half.
The chef recommends:
Complete the decoration with hazelnuts, coconut flakes and some gold leaf, your log will be elegant and irresistible.
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