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Mini Santa Hat Desserts (Petits Bonnets de Père Noël)
A festive French pastry featuring raspberry gelée and coconut‑vanilla mousse inside a toasted coconut dacquoise, wrapped with homemade coconut marshmallows and finished with a red cocoa‑butter spray. Perfect for a Christmas table.
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Critical Success Points
- • Reaching 60 °C before adding pectin to the raspberry purée.
- • Tempering the egg yolk mixture into the hot coconut‑vanilla custard.
- • Cooking the raspberry gelée to a rolling boil and maintaining it for 5 minutes.
- • Baking the dacquoise discs just until lightly golden (15 minutes at 180 °C).
- • Achieving the correct sugar‑syrup temperature (121‑125 °C) for marshmallows.
- • Properly incorporating the hot syrup into the whipped egg whites without deflating them.
- • Coating the frozen entremets with red cocoa‑butter spray in a well‑ventilated area.
Safety Warnings
- • Hot sugar syrup reaches 125 °C – handle with care to avoid burns.
- • Use a food‑grade spray can outdoors or in a well‑ventilated area to avoid inhalation of propellant.
- • Gelatin sheets can be slippery; handle with clean hands to avoid contamination.
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