White Chocolate Mousse and Coconut Pastries

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

White Chocolate Coconut Pastry – Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse come together into a decadent dessert which resembles the famous candy.
White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com
Growing up, coconut enrobed in chocolate was one of my favorite chocolate bars. One day as I was thinking of something to make, the idea of combining these same flavors in a pastry came to mind and I knew I had to experiment soon.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

The results of my experiment were a success, so here I am sharing it with you guys. Anything with puff pastry must be eaten relatively soon after assembly if you want to enjoy the crispness of the puff pastry, but since puff pastry layer is pretty thick, the pastries retain some of their crispness even the next day (stored in the fridge).

So give this White Chocolate Mousse and Coconut Pastries a try! 

White Chocolate Mousse and Coconut Pastries

Yields: 28 pcs

Ingredients:

  • 2 pastry sheets (Pepperidge Farm)

White Chocolate Mousse

  • 2 cups white chocolate chips
  • 3 cups heavy whipping cream (1 1/2 cups almost boiling heavy whipping cream + 1 1/2 cold heavy whipping cream)
  • 1 drop of Coconut flavoring (affiliate link) *Optional

Chocolate Ganache

  • 1/2 cup milk chocolate chips
  • 1/4 heavy whipping cream, heated to almost boiling

Also: 

  • 2 cups Sweetened Coconut Shreds (optional)
  • Toasted Almonds

Make the White Chocolate Mousse 

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Heat half of heavy cream in the microwave or in a saucepan until almost boiling. Pour the hot cream over the chocolate chips and swivel the bowl until all chocolate chips are covered with hot cream. Let sit for 2-3 minutes. Whisk the mixture until smooth.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Add the cold heavy cream and coconut oil (if using), then whisk again until smooth. Refrigerate until completely cold (this is best left in the fridge overnight).

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Finish this step on the day you bake the layers.  
Once the white chocolate mixture is absolutely cold, whip it with a mixer set on high until increased in volume and stiff. Take care not to overbeat or the mousse might separate.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Bake the Puff Pastry Layers:

Thaw the pastry sheets on a counter until you’re able to unfold them. Place one sheet on top of the other and roll on a floured surface to 15″ x 11″ rectangle.

Preheat oven to 400F. Transfer the puff pastry to a baking sheet. Poke the puff pastry with a fork all over.
Freeze the puff pastry for about 20 minutes now. Remove from the freezer and cover with a sheet of parchment paper, then place another baking sheet on top. Placing a baking sheet on top ensures that the puff pastry bakes completely flat. Bake for about 20 minutes or until it’s a deep golden color.

Remove the baked puff pastry sheet to a cooling rack and cool completely. Trim off edges with a sharp thin knife, then cut the puff pastry sheet into 4 equal pieces along the short side, then cut in the opposite direction into 7 strips. This will create 28 equal rectangles. Using a ruler might be a good idea if you want to make every piece about the same size.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Make the ganache for the drizzle: 

Pour heated to almost boiling point hot heavy cream over chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth. Transfer to a ziplock bag for later use.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Assembly:
Fit a pastry bag with a 4B pastry tip (or any star shaped tip). Fill the pastry bag with the prepared white chocolate mousse and pipe 3 stars on each piece of the baked puff pastry rectangles.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

Snip the corner of the ziplock bag filled with chocolate ganache and drizzle the chocolate in a back and forth motion on top of the piped white chocolate mousse. Top each piped mount with a toasted almond.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

You can serve the pastries as is, or stack two of them on top of each other for larger size pastries.
White Chocolate Mousse and Coconut Pastries are best served within a couple hours of making, but can be stored until later in the fridge.

White Chocolate Coconut Pastry - Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse| LetTheBakingBeginBlog.com

 

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