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Coconut‑Pineapple Log

Recipe by Chef Sylvain - Vive la pâtisserie !

An elegant dessert log made of coconut dacquoise, coconut mousse, pineapple insert flavored with lime, rum and agar‑agar, decorated with colored French meringue. Ideal for a festive meal or a gourmet brunch.

HardFrenchServes 10

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Source Video
6h 42m
Prep
2h 27m
Cook
1h 6m
Cleanup
10h 15m
Total

Cost Breakdown

Total cost:$22.80
Per serving:$2.28

Critical Success Points

  • Whipping very stiff egg whites
  • Baking the dacquoise (180 °C, 15 min)
  • Activating the agar‑agar (boiling)
  • Reaching 121 °C for the Italian meringue syrup
  • Freezing the log (4‑5 h)
  • Slow baking of the French meringue (100 °C, 2 h)

Safety Warnings

  • The meringue syrup reaches 121 °C – handle with care and use a thermometer.
  • Agar‑agar must boil to activate its gelling power.
  • Use the torch away from flammable materials.
  • Handle hot knives with protective gloves.

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