Pâtisserie

Large oat disc with coconut and raspberry

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Large oat disc with coconut and raspberry
ingredients
  • 125 g Elle&Vire 84% extra-dry sheets of butter
  • 125 g Almond flour
  • 125 g Icing sugar
  • 150 g Whole eggs
  • 25 g Cornflour
  • 100 g Elle&Vire Excellence whipping cream
preparation

Combine all the dry ingredients together with the softened butter in a stand mixer and knead with a K-whip. Fill the cavity of the tartlet with the mixture then bake at 165° C until lightly golden. Cool quickly.

ingredients
  • 780 g Ravifruit raspberry
  • 10 g Sosa glucose powder 33De
  • 5 g Sosa Natur Emul
  • 12 g Sosa bovine gelatine
  • 60 g Water
  • 72 g Valrhona cocoa butter
  • 48 g BIO Thiercelin 1809 coconut oil
preparation

Heat the purée to 60° C and add the hydrated gelatine together with the glucose powder. Pour the liquid over the melted cocoa butter, coconut oil and Natur Emul. Mix until the mixture is glossy and emulsified.

details

Store for up to 3–4 days at +4° C or 30 days at -18° C.

ingredients
  • 500 g Ravifruit coconut purée block
  • 20 g Potato starch
  • 300 g Valrhona Amatika Blanche 35% vegan chocolate
preparation

Heat the coconut purée to 70° C and add the potato starch. Bring to the boil then pour over the Amatika couverture. Mix to perfect the structure. Allow to crystallise for a minimum of 8 hours at +4° C.

details

Store for up to 3–4 days at +4° C or 30 days at -18° C.

Assembly and finishing

Pour the raspberry cream into the cavity of the tartlet up to halfway and allow to set.
Fill the rest of the tartlet with the Amatika cream. Decorate as desired.