Buche Au Cocoa Lopez Recipe
Ingredients
| Sheet of vanilla sponge - 1 | ||
| Stock syrup | 150 Milliliter | |
| Coconut liqueur - 150 ml / 1/4 pt | ||
| Apricot jam | 50 Gram | |
| Desiccated coconut - (which has been roasted) | ||
| Creme patissiere - 450 ml / 3/4 pt | ||
| Coconut liqueur - 150 ml / 1/4 pt | ||
| Cream of coconut - 225 g / 8 oz | ||
| Leaves of gelatine - 5 (18 g / 3/4 oz) | ||
| Whipping cream | 300 Milliliter (For the coconut cream) | |
Directions
MAKING
1 For coconut cream: In a bowl, beat together cold creme patissiere, coconut liqueur and cream of coconut.
2 Gradually beat in war melted gelatin.
3 In a bowl, whip the cream until stiff and fold into the mixture.
4 Prepare a gutter mould by lining with a piece of vanilla sponge.
5 Brush with a mixture of the stock syrup and coconut liqueur.
6 Spread some coconut cream evenly on it.
7 Arrange another piece of sponge on it and apply some liqueur syrup using a brush.
8 Fill the remaining coconut cream in the mould.
9 Place a strip on the top, which will form the base when the mould is turned over. Brush with syrup.
10 Place in the refrigerator and chill.
11 When chilled, turn out of the mould and brush with apricot glaze.
SERVING
12 Sprinkle with toasted coconut and serve immediately.
1 For coconut cream: In a bowl, beat together cold creme patissiere, coconut liqueur and cream of coconut.
2 Gradually beat in war melted gelatin.
3 In a bowl, whip the cream until stiff and fold into the mixture.
4 Prepare a gutter mould by lining with a piece of vanilla sponge.
5 Brush with a mixture of the stock syrup and coconut liqueur.
6 Spread some coconut cream evenly on it.
7 Arrange another piece of sponge on it and apply some liqueur syrup using a brush.
8 Fill the remaining coconut cream in the mould.
9 Place a strip on the top, which will form the base when the mould is turned over. Brush with syrup.
10 Place in the refrigerator and chill.
11 When chilled, turn out of the mould and brush with apricot glaze.
SERVING
12 Sprinkle with toasted coconut and serve immediately.
Chef
