Stolen Kiss Dessert by Valrhona

Ingredients

COCONUT & ALMOND STREUSEL

• 45g Brown sugar
• 45g All-purpose flour
• 25g Almond flour
• 25g Grated coconut
• 50g European-style butter

COCONUT CRÉMEUX

• 295g 100% coconut cream
• 40g Sugar
• 6g Pectin NH
• 40g Egg whites
• 2.5g Gelatin powder, 220 Bloom
• 12.5g Water for the gelatin
• 55g Cocoa butter

MOIST VANILLA SPONGE

• 130g Almond flour
• 20g Cornstarch
• 150g Sugar
• 2g Baking powder
• 10g Organic Madagascan vanilla bean
• 130g Heavy cream 36%
• 95g Whole egg

RASPBERRY INSPIRATION LIGHT MOUSSE

• 290g 100% Meeker raspberry purée
• 6.5g Gelatin powder, 220 Bloom
• 32.5g Water for the gelatin
• 340g Heavy cream 36%
• 165g Raspberry Inspiration 

RASPBERRY SPRAY GLAZE

• 545g Absolu Cristal neutral glaze
• 55g 100% Meeker raspberry purée

Method

COCONUT & ALMOND STREUSEL

1. Mix the dry ingredients with the cold cubed butter until you have a homogenous dough.
2. Pass through a 4mm sieve or a mesh rack to obtain evenly sized granules.
3. Store in the refrigerator or freezer until you are ready to cook.
4. Bake at 300-320°F (150-160°C) with the door slightly ajar until it has taken on a blond colour.

COCONUT CRÉMEUX

1. Heat a third of the coconut cream.
2. At 115°F (45°C), add the sugar and pectin mixture, then bring the mix to a boil.
3. Take it off the heat and add the egg whites, cook at 170°F (75°C), then add the rehydrated gelatin.
4. Combine with the rest of the coconut cream, then gradually pour in the cocoa butter, blending until
5. the mixture is emulsified.

MOIST VANILLA SPONGE

1. Combine the almond flour, cornstarch, sugar, baking powder and vanilla.
2. Add the cream, eggs and egg yolks, mix them in and set aside.

RASPBERRY INSPIRATION LIGHT MOUSSE

1. Heat the raspberry purée and add the rehydrated gelatin.
2. Gradually pour the hot purée into the melted fruit couverture.
3. Immediately mix to make a perfect emulsion.
4. Once the mixture is at 95-105°F (35-40°C), combine with the frothy whipped cream.
5. Pour out immediately.
6. Freeze.

RASPBERRY SPRAY GLAZE

1. Bring the Absolu Cristal neutral glaze to a boil with the raspberry purée, blend them and strain
2. the mixture.
3. Immediately apply using a spray gun at approx. 175°F (80°C).

Assembly and Finishing 

Preparation:

1. Make the streusel and coconut crémeux.
2. Make the moist vanilla sponge mixture.
3. Spread 550g into a 40 × 20cm frame and sprinkle with 140g of cooked coconut streusel.
4. Bake at 330°F (165°C) for approx. 15 minutes.
5. Cut the sponge into a heart shape to make the base of the dessert. Freeze.

Assembly:

1. Spread a thin layer of coconut crémeux onto the sponge, then sprinkle it with Raspberry Inspiration crunchy pearls (6g).
2. Use a piping bag with a 9mm nozzle to pipe on approx. 30g of coconut crémeux. Freeze.
3. Make the Raspberry Inspiration light mousse.
4. Then, immediately pour 65g of the mousse into each mold, place the insert and freeze.
5. Remove from the mold, then use a spray gun to apply a thin layer of raspberry glaze.

Decorations:

1. Make some dabs of tempered Raspberry Inspiration couverture chocolate between 2 sheets of guitar paper and form them into hearts using a cutter.
2. Lay the hearts in U-shaped molds to give them a curved shape.
3. Place 2 hearts on each dessert, as well as a few coconut shavings.