Coconut pompoms

Delicate coconut rounds filled with jam. Rounds are covered with a smooth cream and coated in coconut. Perfect for a Christmas dessert.

Cook

Jurgason

Servings

Ready in

45 min.

Difficulty

medium

Ingredients


all-purpose flour / plain flour	8.75 868	oz kcal	250	grams
chocolate topping	0 ??	kcal	0
coarse ground flour	2 105	tbsp kcal	2	tablespoon
currant jam	0 ??	kcal	0
egg yolk	1 57	pc kcal	1	piece
grated coconut	4.5 867	oz kcal	125	grams
grated coconut	0 ??	kcal	0
powdered sugar	3 117	tbsp kcal	3	tablespoon
powdered sugar	4.5 485	oz kcal	125	grams
semi skimmed milk 1,5%	¾ 82	cup kcal	170	milliliters
unsalted butter	11.75 2423	oz kcal	330	grams
vanilla sugar	0.75 73	oz kcal	20	grams

Recipe

1. Dough preparation

unsalted butter 8.75 oz (250 g) • all-purpose flour / plain flour 8.75 oz (250 g) • vanilla sugar 0.25 oz (10 g) • grated coconut 4.5 oz (125 g) • egg yolk 1 pc • powdered sugar 4.5 oz (125 g)

Blend softened fat, flour, sugar, coconut and egg yolk in and knead a dough and leave it in a cold place for a while.

Use a rolling pin to spread a dough on a floured board until it is about 0,5 cm thick and cut out rounds of dough.

Lay the rounds on a baking tin and bake in the oven at 355°F (180°C) for about 7 minutes (they should remain pale).

Let the baked coconut rounds cool for a while.

currant jam

Spread a little sour jam on top of the rounds and stick each two rounds together.

6. Filling preparation

semi skimmed milk 1,5% ¾ cup (170 ml) • coarse ground flour 2 tbsp

Stir flour in a little bit of cold milk and cook with the remaining milk a dense gruel.

7. Filling and decorating

powdered sugar 3 tbsp • vanilla sugar 0.25 oz (10 g) • unsalted butter 2.75 oz (80 g)

Blend softened butter with sugar and gradually whisk cool flour gruel in. Whisk until the cream is smooth. Spread the cream on top of the rounds stuck together.