A stunning entremet that captures the essence of the classic Raffaello, featuring a coconut milk joconde, creamy coconut mousse, and a crunchy almond praliné core, with whole Raffaello balls hidden inside.
Yields: 10 Servings
Target Molds: Silikomart Savarin 16 cm diameter (for Insert), Silikomart Savarin 18 cm diameter (for Mousse)
DAY ONE: Component Preparation & Internal Insert
1. Almond & Coconut Praliné (Base & Crunch)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Blanched Roasted Almonds | 40 g | |
| Shredded Coconut | 130 g | Toasted |
| Caster Sugar | 70 g | |
| Fine Sea Salt | 2 Pinches |
Method
- Toast Coconut: Spread the shredded coconut on a baking sheet and toast at 170°C for approximately 10 minutes until lightly golden brown. Allow to cool completely.
- Caramelize Sugar: Melt the caster sugar in a small, dry saucepan over medium heat to a deep golden caramel. Immediately pour the caramel onto a silicone mat or parchment paper and allow it to cool and harden completely.
- Process Praliné: Break the cooled caramel into chunks. Combine the almonds, toasted coconut, caramelized sugar, and salt in a high-speed food processor. Process until the mixture transitions into a smooth, liquid nut butter consistency.
- Layer: Pour a 1 cm thick layer of the praliné into a 16 cm diameter Savarin mold.
- Reserve: Reserve the remaining praliné (at least 120 g is needed for the crunch) at room temperature to prevent it from solidifying.
- Set: Place the mold with the praliné layer in the freezer to set completely.
2. Raffaello Layer & Lemon White Chocolate Ganache (Insert Core)
| Ingredient (Ganache) | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa butter) | 280 g | Finely chopped |
| Heavy Cream (35% fat) | 77.25 g | Equivalent of 75 ml |
| Lemon Juice (freshly strained) | 62 g | Equivalent of 60 ml |
| White Chocolate (for gluing) | 15 g | |
| Raffaello Balls | 13 | Whole candies |
Ganache Method
- Melt and Combine: Gently melt the 280 g of white chocolate in a bowl over a bain-marie. Reserve.
- Infuse Cream: Heat the heavy cream and lemon juice in a saucepan almost to a boil. Remove from heat.
- Emulsify: Pour the hot cream mixture over the melted chocolate while stirring firmly in the center of the bowl with a rubber spatula until the ganache is glossy and homogenous.
- Blend and Pipe: Blend the ganache with an immersion blender. Transfer to a piping bag.
Raffaello Layer Method
- Glue Balls: Melt the 15 g of white chocolate. Brush a thin line of the melted chocolate onto the set praliné layer (in the 16 cm Savarin mold).
- Position: Quickly place the 13 Raffaello balls side-by-side around the mold, ensuring their edges touch to form a ring. Return to the freezer.
- Fill Ganache: Pipe the Lemon White Chocolate Ganache into the mold, filling all the edges and holes around the Raffaello balls. Pour a layer just high enough to cover the top surface of the balls.
- Set: Return the mold to the freezer until the ganache is fully set.
3. Coconut, Almond & Lemon Crunch (Layer 3)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Almond and Coconut Praliné (leftover) | 120 g | Must be liquid/room temperature |
| Feuilletine Flakes | 50 g | |
| Lemon Zest (freshly grated) | 2.5 g | Equivalent of 1 1/4 tsp |
| Cocoa Butter | 10 g | Melted |
Method
- Prepare: Gently melt the cocoa butter.
- Combine: Mix the 120 g of reserved liquid praliné, feuilletine, melted cocoa butter, and fresh lemon zest until fully combined.
- Layer: Spread a 1 cm thick layer of the crunch mixture in the mold, on top of the set Ganache/Raffaello layer.
- Set: Return to the freezer while preparing the Joconde cake.
4. Almond Joconde Cake with Coconut Milk (Layer 4)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Almond Flour | 85 g | |
| Caster Sugar (Almond base) | 50 g | |
| Whole Eggs | 95 g | |
| Egg Whites | 65 g | (For Meringue) |
| Caster Sugar (Meringue) | 30 g | |
| All-Purpose Flour | 20 g | Sifted |
| Unsalted Butter | 15 g | Melted |
| Coconut Milk | 60 g | Equivalent of 4 tbsp |
Method
- Prepare Almond Base: Using a hand mixer, beat the almond flour, 50 g of caster sugar, and whole eggs until the mixture is fluffy and homogenous.
- Prepare Meringue: In a separate bowl, whisk the egg whites and 30 g of caster sugar to hard, stiff peaks.
- Combine: Gently fold the meringue into the almond dough, taking care not to knock out the air. Sieve the all-purpose flour over the mixture and fold to combine. Finally, gently mix in the melted butter.
- Bake: Spread the batter onto a baking tray lined with parchment paper sprayed with non-stick spray. Bake in a conventional oven at 210°C for 6 to 8 minutes until the cake is springy to the touch and lightly golden.
- Cool and Trim: Allow the cake to cool completely. Use a 16 cm diameter pastry ring to cut the outer shape, and an 8 cm diameter pastry ring to cut the inner hole (to fit the Savarin mold). If the cake is taller than 1.5 cm, trim the height to 1.5 cm.
- Moisten: Brush the cake lightly with the 60 g of coconut milk.
- Assemble and Freeze: Place the Joconde cake on top of the crunch layer (in the 16 cm Savarin mold), with the coconut milk brushed side facing the crunch layer. Freeze the cake insert overnight.
DAY TWO: Mousse Preparation
5. Coconut Mousse
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 4.8 g | Approximately 2 3/4 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 100 g | Finely chopped |
| Coconut Cream (min. 90% extract) | 149.35 g | Equivalent of 145 ml |
| Heavy Cream (35% fat) | 195.7 g | Equivalent of 190 ml, chilled, for whipping |
| Coconut Aroma (extract) | 1 g – 2 g | Approximately 14-22 drops, adjusted to taste |
Method
- Bloom and Melt: Soak the gelatin in cold water for 5 to 10 minutes. Gently melt the white chocolate and reserve it in a mixing bowl.
- Infuse Cream: Heat the coconut cream in a saucepan almost to a boil. Remove from heat and whisk in the bloomed gelatin until dissolved.
- Emulsify Base: Pour the hot cream mixture over the melted white chocolate while stirring gently from the center outwards with a rubber spatula until the base is glossy and smooth. Allow the mass to cool to lukewarm (approx 28°C).
- Whip and Fold: Whip the 195.7 g of chilled heavy cream to soft, light peaks. Season the chocolate base with coconut aroma, adjusting to taste.
- Combine: Gently fold the whipped cream into the lukewarm chocolate base in three additions, maintaining the airy structure.
- Partial Set Mousse: Pour the coconut mousse into an 18 cm diameter Savarin mold (lined with a narrow acetate sheet if taller than the mold). Place the mold in the refrigerator until it has partially set (when a spoon dipped in the surface leaves a soft peak).
- Insert Core: Retrieve the frozen 16 cm cake insert. Demold it and carefully press it down into the partially set mousse, ensuring the praliné layer is facing downwards (Joconde cake is facing up).
- Freeze: Freeze the cake entremet overnight until fully solid.
DAY THREE: Glazing & Decoration
6. Mirror Glaze (Glaçage Miroir)
| Ingredient | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 26.25 g | 15 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 375 g | Finely chopped |
| Heavy Cream (35% fat) | 258 g | Equivalent of 250 ml |
| Water | 125 g | Equivalent of 125 ml |
| Caster Sugar | 375 g | |
| Glucose Syrup | 375 g | |
| White Food Coloring Paste | – | For maximum opacity |
Method
- Bloom and Chop: Soak the gelatin in cold water for 5 to 10 minutes. Chop the white chocolate finely and place it in a large plastic pitcher.
- Prepare Syrup: In a saucepan, combine the sugar, water, heavy cream, and glucose syrup. Heat almost to a boil. Remove from heat and whisk in the bloomed gelatin.
- Emulsify Glaze: Pour the hot liquid over the white chocolate. Allow to rest for 1 minute. Add the white food coloring paste. Blend with an immersion blender (holding it at an angle to avoid air bubbles) until perfectly smooth.
- Cool and Temper: Cover the surface directly with cling film and cool the glaze to its working temperature of 34°C to 35°C.
- Glaze Cake: Retrieve the frozen cake from the freezer and demold it. Place the cake on a baking cooling rack set over a tray. Pour the glaze over the cake, ensuring complete coverage. Use two palette knives to clean the excess glaze from the bottom edge.
- Thaw: Transfer the glazed cake to a cake plate. Thaw in the refrigerator for approximately 4 hours.
7. Chocolate Ribbons & Decoration
| Material | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 230 g | Tempered |
| Pearl Chocolate Spray | – | |
| Raffaello Balls | 10 – 15 | For filling and decoration |
| Flowers | – | For final garnish |
Dimensions (Ribbons from Tempered White Chocolate)
- Ribbon 1 (Outer/Widest): 3 cm x 59 cm (for 18 cm diameter)
- Ribbon 2 (Outer/Middle): 2 cm x 59 cm (for 18 cm diameter)
- Ribbon 3 (Inner Collar): 1 cm x 27 cm (for 8 cm diameter)
Method
- Prepare Ribbons: Temper the 230 g of white chocolate. Spread it onto acetate sheets cut to the specified dimensions. Allow to set until flexible, wrap around appropriately sized forms, and allow to fully crystallize.
- Spray: Spray all three chocolate ribbons with the pearl chocolate spray, allowing time for the spray to dry between coats for better coverage.
- Wrap Cake Base: Carefully place Ribbon 1 (3 cm) around the circumference of the glazed, thawed cake. Apply a dab of melted chocolate to secure the end. Fasten Ribbon 2 (2 cm) just above or below Ribbon 1, securing the ends with melted chocolate.
- Inner Collar: Place Ribbon 3 (1 cm) around the inner ring (the hole in the center of the Savarin cake).
- Final Garnish: Fill the inner cake hole with the remaining Raffaello balls. Decorate the cake with fresh flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.