Dessert Coco et Cacao

 



FOR COCONUT FILLING

  • 1 cup coconut
  • 3-4 tablespoons of cream
  • 1 tablespoon of powdered sugar

FOR SHERBET

  • 1.5 teaspoons of granulated sugar
  • 1.5 teaspoons of water

TO DECORATE

  • 100 grams ( 0,22 LBS) of butter at room temperature
  • 1 teaspoon of powdered sugar
  • 1 teaspoon of sunflower oil
  • 1 egg
  • 3 tablespoons of cocoa
  • 2.5 cups flour
  • 1 packet of baking powder
  • 1 packet of vanilla
  • Powdered Pistachios

For the coconut filling, mix the coconut, cream and powdered sugar well. Place in the refrigerator and rest for 10-15 minutes. At the end of the time, break off walnut-sized pieces from the filling, roll them lightly in your hands and place them in the refrigerator again. For sherbet, put granulated sugar and water in a saucepan and boil for 5 minutes. Take it off the stove and let it cool. In a separate place, thoroughly mix the butter, powdered sugar, sunflower oil and egg at room temperature. Add cocoa, flour, baking powder and vanilla and knead until you get a not too hard dough. Take a walnut-sized piece from the dough and roll it out in your hand. Place 1 piece of coconut filling in the middle. Roll it in your hand like making a pastry. Prepare the remaining ingredients in the same way and place them on the baking tray at intervals. Bake in a preheated 180 (352) degree oven for 15-20 minutes. Take the cookie out of the oven and let it cool. When it gets warm, dip it into the cold syrup one by one and take it out. Serve on a serving plate and garnish with pistachios.


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