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By Maxime Guérin & Kevin Zwygart

Recipe Coconut windmill

To make this dish

Ingredient list

  • Croissant dough
    835 g plain flour (T55, approximately 11% protein)
    835 g strong flour (T45, approximately 14% protein)
    30 g salt
    200 g sugar
    65 g fresh yeast
    165 g Unsalted PDO Charentes-Poitou Butter Lescure (1)
    860 g milk
    1000 g Pastry PDO Charentes-Poitou Butter Lescure (2)
  • Cacao croissant dough
    175 g plain flour (T55, approximately 11% protein)
    175 g strong flour (T45, approximately 14% protein)
    54 g cacao powder
    7 g salt
    48 g sugar
    14 g fresh yeast
    36 g Beurre doux Lescure Charentes-Poitou AOP
    241 g milk
    QS g water-soluble red colouring
  • Coconut flan insert
    654 g coconut cream (tinned)
    218 g Lescure UHT Cream 35% fat
    87 g grated coconut
    48 g corn starch
    7 g plain flour (T55, approximately 11% protein)
    143 g sugar
    87 g eggs
    148 g Elle & Vire Professionnel® French Cream Cheese
    7 drops toasted coconut extract
  • Finishing touches
    150 g grated coconut
    QS noix de coco fraîche
    QS maple syrup

The right ingredients

Lescure UHT Cream 35% fat

The recipe, step by step

  1. 01

    Croissant dough

    • Dissolve the yeast in the cold milk.
    • Combine the flours, salt, sugar, butter cut into pieces (1) and the milk/yeast mixture on low speed of the stand mixer for 5 minutes.
    • Increase speed to 2 and knead for 8 minutes.
    • Form into a ball and let rise for 1 hour.
    • Punch down, roll out into a rectangle and refrigerate overnight.

  2. 02

    Cacao croissant dough

    • Dissolve the yeast in the cold milk.
    • Combine the flours, cocoa powder, red colouring, salt, sugar, butter cut into pieces and the milk/yeast mixture on low speed of the stand mixer for 5 minutes.
    • Increase speed to 2 and knead for 8 minutes.
    • Form into a ball and let rise for 1 hour.
    • Punch down, roll out into a rectangle and refrigerate overnight.

  3. 03

    Coconut flan insert

    • Bring the coconut cream, cream and grated coconut to the boil.
    • Blanch the eggs and the sugar.
    • Add the sifted-together cornstarch and flour.
    • Add to the first mixture and boil for 2 minutes.
    • Add the cream cheese, toasted coconut extract and blend with a hand mixer. 
    • Transfer to a container and let cool.

  4. 04

    Finishing touches

    • Toast half of the grated coconut at 150°C for approximately 10 minutes.
    • Let cool, then combine with the untoasted coconut.
       

  5. 05

    Shaping and baking

    • Using a plain 12-mm tip, pipe 20 g of the coconut flan mixture into Ø3 cm silicone moulds. Place in the freezer.
    • Enclose the butter sheet in the dough and give it 1 double turn.
    • Lay 700 g of rolled out cocoa dough on top of the dough parcel.
    • Perform 1 single turn and let the dough rest in the refrigerator. Roll out to a width of 37 cm and a thickness of 2 cm. Cut 12 5-mm-wide strips (be careful to cut in the same direction as the dough was rolled out).
    • Place the strips on top of the dough in the same direction in which the dough was rolled out (horizontally). The dough should be approximately 31 cm wide (before being rolled out).
    • Roll out the dough to a thickness of 4 mm and cut into 9.5 cm squares (70 g). Slash the 4 diagonals starting 1 cm from the centre and fold 2 opposite corners in towards the centre.
    • Let rise in the Silform Demarle® moulds (ref 1674) for 2 hours at 26°C (70% humidity). Let rest for 10 minutes at room temperature (20°C). Place the insert in the centre. 
    • Preheat convection oven to 190°C and bake at 170°C for approximately 18 minutes (damper closed). Remove from the oven and brush immediately with maple syrup.
    • Let cool. Pipe the coconut praliné (10 g) in the middle of the pastry.
    • Sprinkle with the mixture of untoasted and toasted grated coconut or fresh coconut curls made with a vegetable peeler.

    Chef's Tip

    Tips : You can replace the flan with pastry cream and add syrup-poached fruit or fruit compote.