Coconut Rock Bun
From the one star french chef Patrick Asfaux
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Cooking time :
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Here is an easy recipe that young and less young will enjoy.
For approx. 20 coconut rock buns
For approx. 20 coconut rock buns
- 3 egg whites
- 200 grams (7 oz) caster sugar
- 200 grams coconut powder
- 20 grams (2/3 oz = 1 large soupspoonful) apricot jam
Progression
1/pre-heat the oven at 356 °F (180°C)
2/in a salad bowl, pour the egg whites and the sugar, then, put the bowl onto a casserole pan half full of boiling water on the hob to make a bain-marie and whip the mixture until it becomes too much hot (122°F = 50°C) for your finger
3/take the bowl out of the bain-marie, pour the coconut powder into it, then the apricot jam and continue stirring the mixture during 2 or 3 minutes
4/on an oven non sticking (Flexopan/Teflon) plate, make small balls with the mixture (with spoons or a pastry bag - look at the picture)
5/cook them during 20 minutes at 356°F in the oven.
This recipe is from Gaston Lenôtre, the most famous "pâtissier" in France
2/in a salad bowl, pour the egg whites and the sugar, then, put the bowl onto a casserole pan half full of boiling water on the hob to make a bain-marie and whip the mixture until it becomes too much hot (122°F = 50°C) for your finger
3/take the bowl out of the bain-marie, pour the coconut powder into it, then the apricot jam and continue stirring the mixture during 2 or 3 minutes
4/on an oven non sticking (Flexopan/Teflon) plate, make small balls with the mixture (with spoons or a pastry bag - look at the picture)
5/cook them during 20 minutes at 356°F in the oven.
This recipe is from Gaston Lenôtre, the most famous "pâtissier" in France
credits photo : © Patrick Asfaux - A.F.Touch
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