White Chocolate-Coconut Star
White Chocolate-Coconut Star — a Dawn Foods recipe in 4 components. Uses Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- mixing time (sponge)
- 8 min
- batter specific gravity (sponge)
- 300-340 g/l
- baking time (sponge)
- 5-6 min
- baking temperature, deck oven (bottom)
- 215 °C
- baking temperature, deck oven (top)
- 240 °C
- baking temperature, rotary oven
- 210 °C
- water temperature (bavarois)
- 25 °C
Ingredients
Sponge slices
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 750 g |
| Whole egg | 750 g |
Filling
| Ingredient | Quantity |
|---|---|
| Dawn Delicream Coconut | 600 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 400 g |
| Water, 25°C | 400 g |
| Cream, unsweetened (half whipped) | 2000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Marzipan |
Method
- Sponge slices
Whisk all ingredients for 8 minutes at the highest speed until a specific gravity of 300-340 g/l is reached. Spread thin sheets of about 500 g. Bake for 5-6 minutes: deck oven 215°C bottom / 240°C top: load - close the damper - steam; rotary oven 210°C: load - close the damper - steam - open the damper after 1 minute.
- Filling
Spread about 300 g Delicream Coconut on the bottom sheet.
- Bavarois
Mix the White Chocolate Fond with the water. Fold in the half-whipped cream in 2 stages. Spread about 1350 g bavarois on the Delicream Coconut and place a neutral sheet on top. Spread 300 g Delicream Coconut on the neutral sheet and spread about 1350 g bavarois over it. Place a neutral sheet on top and finish with about 100 g bavarois. Chill and freeze.
- Finishing
Roll out the marzipan to a thickness of 1 mm. Place a sheet on the tray and cut the petit fours diagonally into pieces of 4 x 4 cm. Finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.