Craqueline Di Caterina Recipe
Bignet, Pineapple, Cocconut, White Chocolate Mousse
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bignet
Pineapple Filling
Coconut White Chocolate Mousse
Method
Bignet
- 1
- 2
Incorporate Flour
Remove from heat and immediately stir in the flour until well combined and the mixture pulls away from the sides of the pan.
- 3
Add Eggs
Allow the mixture to cool slightly, then add eggs one at a time, mixing well after each addition until smooth and glossy.
- 4
Pipe the Bignet
Transfer the dough to a piping bag and pipe small rounds onto a lined baking sheet.
- 5
Bake
Bake in a preheated oven at 200°C (392°F) for about 20-25 minutes or until golden brown and puffed.
Pineapple Filling
- 6
- 7
Cool Filling
Remove from heat and let it cool completely before using.
Coconut White Chocolate Mousse
- 8
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
- 9
Melt Chocolate
In a heatproof bowl, melt the white chocolate over a pot of simmering water until smooth.
- 10
Combine Coconut Milk and Gelatin
Stir the bloomed gelatin into the coconut milk until dissolved, then mix it into the melted chocolate until well combined.
- 11
Whip Cream
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- 12
Fold Mixture
Gently fold the whipped cream into the chocolate-coconut mixture until fully incorporated.
- 13
Chill Mousse
Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
