Coconut Dacquoise Cake and Eggless Millefeuille
A delicious cake made in an eggless version ☺️ a bit elaborate in preparation but I assure you it’s worth it! I made a layer of coconut dacquoise, a layer of puff pastry and for the creams, I chose a chocolate mousse and an eggless chantilly cream! If you like coconut and chocolate this is the cake for you!
Also try these coconut recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the coconut dacquoise cake and eggless millefeuille:
- 5 oz aquafaba
- 1/4 cup sugar
- 1/2 cup almond flour
- 1 cup powdered sugar
- 1 tsp baking powder
- 3 tbsp cornstarch
- 1 cup grated coconut (rapè)
- 1/4 cup potato starch
- 3.5 oz dark chocolate
- 3.5 oz whipping cream
- 1 1/4 cup whipped cream
- 1/4 cup liquid cream
- 3/4 cup milk
- 1/3 cup sugar
- 1 1/2 tbsp butter
- 2 tbsp cornstarch
- 2 tbsp rice starch
- vanilla
- 1/2 cup whipped cream
- 1 puff pastry
Steps
For preparing the coconut dacquoise cake and eggless millefeuille watch the video HERE.
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Preparing eggless coconut dacquoise:
In a bowl, place the aquafaba, granulated sugar, and start whipping. Add the powdered sugar a little at a time and continue whipping. Add the cornstarch, potato starch,
Add the almond flour, baking powder, and coconut, and mix well. Place the obtained mixture in the mold lined with parchment paper,
spread and level gently then bake at 356°F for about 30 min. Once cooked and cooled, cut out a disc.
Preparing chocolate mousse:
Melt the chocolate with the boiling liquid cream.
Add the whipped cream a little at a time and mix.
Preparing chantilly cream:
In a bowl, place the sugar, rice starch, corn starch, and mix.
Add the boiling milk a little at a time, blending. Add some vanilla and cook in the microwave for a few minutes (until it thickens). Take it out every minute to stir.
Once thickened, add the butter, remove the peel, cover with plastic wrap
let it cool. Once chilled, add the whipped cream and mix.
Poke holes with a fork in the puff pastry and bake at 392°F for about 20 min. Once cooked and well cooled, cut out a disc the same size as the dacquoise.
Assembly:
Place an acetate strip on the edge of the mold.
Add the puff pastry disc (I chose to make it smaller than the mold). Top with the chantilly cream and level. Add the dacquoise disc (also slightly smaller)
Top with the chocolate mousse. Finish with some crumbled puff pastry and dacquoise on top. Place in the freezer for about an hour
then decorate as you like!
Enjoy your meal!
