The fondant side of this cake is due to the pastry cream and coconut mousse . For the crispiness, it’s the filo pastry flakiness that gives that.
Rest assured, puff pastry with filo pastry is very simple to make. Preparing coconut mousse and custard is also child’s play.
When tasting this coconut cream heart cake , you have the impression of eating a cloud and at the same time a flan.
Coconut mousse
200 ml liquid cream (30% fat)
150 g de mascarpone
50 g of icing sugar
35 g grated coconut
1 tsp liquid vanilla
Custard
6 egg yolks
400 ml coconut milk
100 ml of milk
50 g of cornstarch
110 g of sugar
30g butter
1 tsp liquid vanilla
Lamination
10 filo pastry slices
50g butter
PREPARATION OF THE RECIPE
Lamination
1
Place a circle 19 cm in diameter and 5 cm high on the filo pastry. Cut it out by going around the circle using the tip of a knife.
2
Brush each filo pastry with the melted butter and layer them gradually.
You need to brush 5 slices of filo pastry twice. They will be used for the base and top of the cake.
3
Place in a preheated oven at 180°C and cook for between 10 and 18 minutes. The filo pastry should brown.
Then let cool and set aside.
Custard
4
Heat the milk in a saucepan. Meanwhile, whisk the eggs with the sugar and the liquid vanilla.
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