Recipe Tropicoco
To make this dish
Ingredient list
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Lievito Madre260 g Natural yeast starter (Mother starter)
312 g T45 flour
125 g water
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First detrempe155 g T45 flour
178 g water
31 g dry yeast
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Croissant dough1034 g T45 flour
273 g water
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g first detrempe
238 g Lievito Madre
751 g Unsalted 1kg butter Sheet 84% fat
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Coconut Rocher810 g desiccated coconut
657 g sugar
9 g lime zest
360 g egg white
45 g lime juice
67.5 g Rhum
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Passion Mango Confit145 g sugar
50 g corn starch
475 g mango puree
390 g passion fruit puree
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Assembly and finishing touchesSQ desiccated coconut
SQ Absolu Cristal glaze
SQ passion fruit puree
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
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02
First detrempe
Mix 20 minutes before final mix.
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03
Croissant dough
After mixing all the ingredients, with the water at a base temperature of 44 °C, into the dough, let it rise overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it rise at 27 °C for 2-3 hours.
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04
Coconut Rocher
Mix the lime zest and the sugar. Mix it with the egg whites to make Swiss meringue.
Heat to 60℃ while stirring in a double boiler, then pour into a mixing bowl and whip with a whisk until it reaches 25℃ and cool.
Add coconut powder and mix by folding it up, then add rum and lime juice.
Fill a mold of 9cm x 30cm (for 12 pieces) with a 2cm height of mixture and freeze.
Then cut into 2,2cm × 9cm pieces of approximately 30g.
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05
Passion Mango Confit
Heat both purees over low heat.
Add the pre-mixed sugar and starch, and boil for 1 minute while stirring.
After completely cooled, pipe 12-15g portions using a piping bag.
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06
Assembly and finishing touches
Cut the dough with stripes of 1cm wide and put them on the main laminated dough one by one and roll it out to the final size of 28×40cm and a thickness of 3.6mm.
Cut the dough into 10×13cm (about 65-70g each) in the opposite direction of the layers of the pastry.
Insert the Coconut Rocher and the Confit into the cut dough, roll it up to shape it, and then place it in a mold.
Let it rise at 27 °C for 2-3 hours.
Bake in a convection oven at 175℃ for 12-15 minutes, until golden brown.
Mix 10% passion fruit puree into the Absolu Cristal and pipe it in a long line.
Finally, sprinkle with coconut powder.
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