Dessert recipe by Mohammed Al-Sheikh in the colors of the French Superfan Le Bonbon

On the occasion of the Rugby World Cup, Meta treated us to distinguished fans, 20 adorable minifigures in the colors of the participating teams Which combines with new AR stickers and filters to support our little favorites. for us ? Obviously the red rooster and the blue white!

Among the characters we also find the Australian wallaby, the Irish clover, the New Zealand fern, the English rose… all on Facebook, Instagram, WhatsApp, at Village Rugby in Paris, as well as on TV before and during the halves. And what better way to celebrate the news than that Cake in the colors of our special fans and the French flag ?

The recipe is signed by Muhammad Al-SheikhIt has been detected With Riyad in a video on social networksAnd make your mouth water: a crunchy coconut madeleine cake with white chocolate and raspberries inspired by the French Superfan, with icing in the colors of France and its own Superfan rose. Your challenge? Realize that and Provide support to the team. On to the recipe!

Madeleine coconut cookies

ingredients :

2 eggs
120 grams of fine sugar
25 grams of whole milk
50 grams grated coconut
75 grams of liquid flour
4 grams of baking powder
50 grams of melted butter
75 grams of oil

practical :

Beat the eggs and sugar by hand
Add milk, mix
Add powders, mix
Add fat together (+ coloring)
Cooking: 15 to 20 minutes at 180 degrees

Insert berries

ingredients :

6 grams of 150 Blooms gelatin sheets
200 grams of raspberry puree
40 grams of powdered sugar
6 grams of ginger
Humans + lemon juice

practical :

Moisten the gelatin in cold water
Heat the rest of the ingredients together (to at least 50 degrees)
Remove from the heat, and add the filtered gelatin
Pour into lined insert circle
Add a few whole berries
Put it in the freezer

Mirror coating

ingredients :

8 grams of 150 Gelatin Blooms
75 grams of water
225 grams of fine sugar
150 grams of full liquid cream
40 grams of condensed milk
150 grams of white chocolate

practical :

Moisten the gelatin in cold water
Prepare a syrup with water and sugar (105 degrees)
Remove from heat and add liquid cream and condensed milk
Return to low heat until boiling
Pour over the chocolate + strained gelatin and mix
Cover it with film and leave it aside at room temperature
Pour over well-frosted dessert when the frosting temperature is between 25 and 27 degrees

Crunchy white chocolate

ingredients :

60 grams of white chocolate
50 grams of crumbled lace crepe

practical :

Melt the white chocolate and crumble the lace crepe in it.
We distribute it on the biscuits and leave it to cool

Bavarian coconut cream

ingredients :

250 grams of coconut milk
60 grams of egg yolk
50 grams of powdered sugar
6 grams of 150 Blooms gelatin sheets
250 ml cold whole liquid cream

practical :

Moisten the gelatin in cold water
Make custard. Heat the milk in a pot without boiling. In a bowl, mix the egg yolks and sugar. Dilute this mixture with hot milk and then return to cooking over low heat. Stir constantly with a spoon until the temperature reaches 80 degrees.
Remove from heat and add the filtered gelatin
Film in contact and reservation
After the custard has cooled, make whipped cream (not too stiff).
Add the custard and mix well using a spoon.