Roulé suisse à la noix de coco

Serves 1
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Directions

  1. 1Heat the coconut milk lightly and add corn oil.
  2. 2Heat the coconut milk lightly and add corn oil.
  3. 3Heat the coconut milk lightly and add corn oil.
  4. 4Emulsify the ingredients together.
  5. 5Emulsify the ingredients together.
  6. 6Emulsify the ingredients together.
  7. 7Add the pastry flour into the mixture and mix.
  8. 8Add the pastry flour into the mixture and mix.
  9. 9Add the pastry flour into the mixture and mix.
  10. 10Incorporate the egg whites into the mix and mix evenly.
  11. 11Incorporate the egg whites into the mix and mix evenly.
  12. 12Incorporate the egg whites into the mix and mix evenly.
  13. 13Add powder sugar and lemon juice into the egg whites.
  14. 14Add powder sugar and lemon juice into the egg whites.
  15. 15Add powder sugar and lemon juice into the egg whites.
  16. 16Place the egg whites into the freezer until small ice crystals appear.
  17. 17Place the egg whites into the freezer until small ice crystals appear.
  18. 18Place the egg whites into the freezer until small ice crystals appear.
  19. 19Then mount the egg whites with an electric mixer.
  20. 20Then mount the egg whites with an electric mixer.
  21. 21Then mount the egg whites with an electric mixer.
  22. 22Once the mousse becomes thick and does not fall, use medium speed to stabilized it.
  23. 23Once the mousse becomes thick and does not fall, use medium speed to stabilized it.
  24. 24Once the mousse becomes thick and does not fall, use medium speed to stabilized it.
  25. 25Fold the meringue to the batter.
  26. 26Fold the meringue to the batter.
  27. 27Fold the meringue to the batter.
  28. 28Pour the mixture into a mould.
  29. 29Pour the mixture into a mould.
  30. 30Pour the mixture into a mould.
  31. 31Bake at the temperature indicated on the screen.
  32. 32Bake at the temperature indicated on the screen.
  33. 33Bake at the temperature indicated on the screen.
  34. 34Tap the mold lightly to get the heat out.
  35. 35Tap the mold lightly to get the heat out.
  36. 36Tap the mold lightly to get the heat out.
  37. 37Remove the mold from the oven and cover immediately with a baking paper.
  38. 38Remove the mold from the oven and cover immediately with a baking paper.
  39. 39Remove the mold from the oven and cover immediately with a baking paper.
  40. 40Flip the biscuit, remove the baking paper used during the baking and cover again to cool.
  41. 41Flip the biscuit, remove the baking paper used during the baking and cover again to cool.
  42. 42Flip the biscuit, remove the baking paper used during the baking and cover again to cool.
  43. 43When the biscuit is cold, flip it again and cut one edge on the bias.
  44. 44When the biscuit is cold, flip it again and cut one edge on the bias.
  45. 45When the biscuit is cold, flip it again and cut one edge on the bias.
  46. 46Whip the cream until it is firm.
  47. 47Whip the cream until it is firm.
  48. 48Whip the cream until it is firm.
  49. 49Then deposit it in lines on the sponge cake.
  50. 50Then deposit it in lines on the sponge cake.
  51. 51Then deposit it in lines on the sponge cake.
  52. 52Spread the cream evenly.
  53. 53Spread the cream evenly.
  54. 54Spread the cream evenly.
  55. 55Use a pastry roll to begin to roll.
  56. 56Use a pastry roll to begin to roll.
  57. 57Use a pastry roll to begin to roll.
  58. 58Roll the dough.
  59. 59Roll the dough.
  60. 60Roll the dough.
  61. 61Place the roll in a rigid mold or maintenance device and place in the freezer for 30 minutes.
  62. 62Place the roll in a rigid mold or maintenance device and place in the freezer for 30 minutes.
  63. 63Place the roll in a rigid mold or maintenance device and place in the freezer for 30 minutes.
  64. 64Spread a thin layer of cream on the surface of the roll.
  65. 65Spread a thin layer of cream on the surface of the roll.
  66. 66Spread a thin layer of cream on the surface of the roll.
  67. 67Sprinkle grated coconut.
  68. 68Sprinkle grated coconut.
  69. 69Sprinkle grated coconut.
  70. 70Smooth the edges.
  71. 71Smooth the edges.
  72. 72Smooth the edges.

Ingredients

  • 40 g huile de maïs
  • 40 g huile de maïs
  • 40 g huile de maïs
  • 70 g lait de coco
  • 70 g lait de coco
  • 70 g lait de coco
  • 67 g farine faible en gluten
  • 67 g farine faible en gluten
  • 67 g farine faible en gluten
  • 10 g lait en poudre
  • 10 g lait en poudre
  • 10 g lait en poudre
  • 60 g blancs d'oeufs
  • 60 g blancs d'oeufs
  • 60 g blancs d'oeufs
  • 170 g blancs d'oeufs
  • 170 g blancs d'oeufs
  • 170 g blancs d'oeufs
  • 55 g sucre semoule
  • 55 g sucre semoule
  • 55 g sucre semoule
  • 6 g jus de citron
  • 6 g jus de citron
  • 6 g jus de citron
  • 220 g crème liquide
  • 220 g crème liquide
  • 220 g crème liquide
  • 26 g poudre de lait de coco
  • 26 g poudre de lait de coco
  • 26 g poudre de lait de coco
  • 14 g sucre semoule
  • 14 g sucre semoule
  • 14 g sucre semoule
  • noix de coco râpée
  • noix de coco râpée
  • noix de coco râpée

Equipment

knifebowlwhisksieveelectric mixerbaking trayovenpaper towelpastry rollerfreezerspatulagrater

Tips

  • Swiss roll at the coconut