hazelnut coconut - jellied blackcurrant marmalade insert - éphémère coconut mousse

  • 6


  • Hazelnut coconut dacquoise
  • 60g hazelnut powder
  • 35g coconut powder
  • 85g icing sugar
  • 35g strong flour
  • 145g egg whites
  • 55g caster sugar
  • Jellied blackcurrant marmalade insert
  • 150g blackcurrant seeds
  • 10g caster sugar
  • 4g leaf gelatine
  • Éphémère coconut mousse
  • 120g coconut puree
  • 1g vanilla powder
  • 10g caster sugar
  • 4g leaf gelatine or
  • 140g whipped cream


Hazelnut coconut dacquoise


  1. Whip the egg whites into peaks, whisk with caster sugar and incorporate powders.
  2. Spread at a thickness of 8mm on a baking sheet and cook for 16 minutes at 170°C.
  3. Cut out circles of dough that are 75mm in diameter.



Jellied blackcurrant marmalade insert


  1. Stew for 15 minutes and dissolve the gelatine.
  2. Congeal in palets that are 50mm in diameter.



Éphémère coconut mousse


  1. Incorporate the whipped cream at 4°C into the base at 33°C.
  2. Distribute into the demi-spheres that are 75mm in diameter.
  3. Garnish with a blackcurrant insert.
  4. Freeze.





  1. Glaze the coconut demi-spheres with neutral nappage and sprinkle with coconut powder. Place on the dacquoise circle. Decorate with an array of blackcurrants.


Nathalie Robert and Didier Mathray

Pain de Sucre is a twoperson, catering-based operation. This means that in the creations made by this pâtissier couple, there are classical bases, but less sugar and a re-working of the appearance and recipes for an original play of textures. The NATHALIE ROBERT & DIDIER MATHRAY hallmark is a refined, rather Zen presentation, using squares where every piece of ornamentation is justified. Before, Nathalie and Robert worked for Pierre Gagnaire. They met under his direction and then created Pain de Sucre.

See their tips