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"Our Golden Coco Bonbons Elevates This French-Filipino Pattisserie a Notch Higher..."

  • Danny Peter Flores
  • Jan 29, 2018
  • 1 min read

Ingredients:

(A) Macapuno Filipino (full head) Coconut in Slivers

(B) Granulated white sugar

(C) Egg yolks (3), buttermilk, flour and vanilla

Instructions:

(A) Put macapuno coco slivers and pat dry from syrup in can

on paper toweling.

(B) Assemble sauce and cook in a double boiler 20-25 mins. until

thick over medium-to-high heat.

(C) Make sugared coating of sugar:sauce as a 5:1 mixture with the

coconut slivers in a mixer.

(D) Form by dropping as bonbon patties on parchment paper.

(E) Cook in the oven for 25 mins. at 300 deg C.

(F) Store dessicated in a cool, dry place at 25 Deg C then store refrigerated

in a sealed container and then package as individually wrapped in your

favourite gift box as 1 or 2 doz.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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