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Log de coco-ananas
Un élégant log de dessert à base de dacquoise coco, mousse à la noix de coco, insert d’ananas parfumé au citron vert, rhum et agar‑agar, décoré de meringue française colorée. Idéal pour un repas de fête ou un brunch gourmand.
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Cost Breakdown
Critical Success Points
- • Montage des blancs en neige très fermes
- • Cuisson de la dacquoise (180 °C, 15 min)
- • Activation de l’agar‑agar (ébullition)
- • Atteindre 121 °C pour le sirop de meringue italienne
- • Congélation du log (4‑5 h)
- • Cuisson lente de la meringue française (100 °C, 2 h)
Safety Warnings
- • Le sirop pour meringue atteint 121 °C – manipuler avec précaution et utiliser un thermomètre.
- • L’agar‑agar doit bouillir pour activer son pouvoir gélifiant.
- • Utiliser le chalumeau loin des matières inflammables.
- • Manipuler les couteaux chauds avec des gants de protection.
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