To make these pastries we will use the silikomart pillow 80 silicone mould and the cutter which comes with it.

The cutter has two sides, one smaller and one bigger, to cut an inside and outside parts for the pastries.

Ingredients for the strawberry mousse:

Directions for the strawberry mousse:

  1. Chop the fresh strawberries, mix them with some sugar, cover with a plastic film and sent to a fridge for 2 hours. Than drain the strawberries. You don’t have to perform this step with fresh raspberries as they are not as juicy as strawberries.
  2. Place the sheets of gelatin in a cold water.
  3. Place the berries in a blender and make a puree.
  4. Press the strawberry puree through a sieve using the back of a spoon to eliminate the seeds.
  5. Place the strawberry puree in a saucepan, add the sugar and heat the puree to 65°C (149°F) stirring continuously, than add the gelatin. Stir well to blend it completely.
  6. Let the mixture cool to 30-35°C (86-95°F).
  7. Whip the heavy cream into soft peaks.
  8. Add the whipped cream, fold it gently, we don’t want the mixture to deflate.
  9. Put the mousse in a rectangular baking mould, or a pan (appx. 30*30 cm), with a spatula make an even layer about 2 cm high.
  10. Sent to a freezer for 3 hours.
  11. When completely firm and frozen, cut with the cutter (smaller side)

Ingredients for the short dough (pate sablee) :

Directions for the shortbread base (pate sablee):

  1. Sift the flour and the almond flour into a mixing or blender bowl, add the sugar powder, the salt and the butter (cold, chopped into cubes)
  2. Rub or cut the butter into the flour until mixture resembles cornmeal or sand. You can do this using an electric blender or manual pastry blender.
  3. Add the egg, mix well until completely blended. Keep mixing until the dough pulls away from the sides of the bowl and forms an irregular ball.
  4. Place the dough on a sheet of parchment paper and work it briefly with the hands to make it pliable. Make a ball and cover it with another sheet of parchment paper. Roll the dough in between the sheets of baking paper to about 3-5 mm thick.
  5. Let the dough cool in a fridge for 20-30 minutes.

Shaping and baking the short dough base:

For the Crunchy layer:

  1. Melt the chocolate.
  2. Crush the corn flakes.
  3. Add the grated coconut, the corn flakes crumbs and the almonds and mix well.
  4. Spread the mixture over the plastic surface (a plate, cutting board etc.) make an even layer about 3 mm thick.
  5. Let cool a bit, but not until completely firm and cut with the small side of the cutter.
  6. Send to a freezer to set completely.

Ingredients for the coconut mousse:

Directions for the coconut mousse:

  1. Place the sheets of gelatin in a cold water.
  2. Whip the egg yolks with the sugar.
  3. Combine the coconut cream and the coconut milk in a saucepan, heat the mixture stirring continuously. When the mixture comes to a boil, temper the yolks slowly by beating in the hot cream in a thin steam.
  4. Return all to the pan. Cook the mixture to 85°C (185°F) being careful not to exceed this temperature.
  5. Squeeze the gelatin sheets and add them to the mixture, mix well.
  6. Melt the white chocolate.
  7. Add the mixture to the melted chocolate and mix well to let it melt and blend completely.
  8. Let the mixture cool down to appx. 35 – 40°C (95- 104°F).
  9. Whip the cream into soft peaks.
  10. Add the whipped cream, fold it gently, to keep the mixture fluffy.

Assembling the mousse pastries:

  1. Put the mousse into a pastry bag with round nozzle or simply cutted corner and pour it into the moulds, fill them to the half.
  2. Make some gentle movements with a silicone spatula to ensure that the mousse will spread evenly and the sides of the pastries will be perfect.
  3. Place the frozen strawberry mousse filling in the middle of each mould. Press gently.
  4. Pour more coconut mousse to cover the filling.
  5. Place crunchy layer on the top, press gently, align the surface with some coconut mousse.
  6. Place the pate sablee base and press gently, align the borders with some mousse, to make the pastry nice and flat.
  7. Sent to a freezer for 3-5 hours.

Ingredients for the white glossy mirror glaze:

Directions for the white mirror glaze:

Glazing the pastries with the white glossy glaze:

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