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Buche Au Cocoa Lopez Recipe
|Vanilla sponge sheet||1|
|Stock syrup||1⁄4 Pint (150 Milliliter)|
|Apricot jam||2 Ounce (50 Gram, For Glaze)|
|Desiccated coconut||1 Cup (16 tbs), which has been roasted|
|Creme patisserie||3⁄4 Pint (450 Milliliter)|
|Coconut liqueur||1⁄4 Pint (150 Milliliter)|
|Coconut cream||8 Ounce (225 Gram)|
|Gelatin leaves||3⁄4 Ounce (18 Gram)|
|Whipping cream||1⁄2 Pint (300 Milliliter)|
Calories 800 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 33.1 g165.4%
Trans Fat 0 g
Cholesterol 168 mg
Sodium 180.6 mg7.5%
Total Carbohydrates 86 g28.8%
Dietary Fiber 3 g12%
Sugars 56.2 g
Protein 6 g12%
Vitamin A 2.3% Vitamin C 0.31%
Calcium 11.1% Iron 19.5%
*Based on a 2000 Calorie diet
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.
12 Sprinkle with toasted coconut and serve immediately.