Best Genoise With Coconut Cream And Caramelized Pineapple And Mango Recipes

Coconut Pastry Cream image

Provided by Martha Stewart

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

2 cups whole milk
1/4 cup blended cream of coconut
1/2 cup sweetened shredded coconut
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/4 cup sugar
1 tablespoon cornstarch
1 pinch of salt

Steps:

Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.
Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

Caramelized Pineapple and Mango image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 7

1/2 cup sugar
1/4 medium pineapple, peeled, cored, and cut crosswise into 1/4-inch-thick slices (about 1 1/4 cups)
1 large mango, about 1 pound, peeled, pitted, and cut lengthwise into 1/4-inch-thick slices
1/4 cup heavy cream
3 tablespoons freshly squeezed lemon juice
1/2 vanilla bean, seeds scraped
Pinch of salt

Steps:

Heat sugar in a large skillet over medium-high heat, stirring constantly, until melted and golden brown, 3 to 4 minutes. Add pineapple and mango; toss to combine. Add cream, lemon juice, vanilla bean and seeds, and salt; reduce heat to medium. Boil, stirring occasionally, until mixture has thickened, about 5 minutes. Remove vanilla bean; discard. Let cool slightly, about 3 minutes.

Genoise with Coconut Cream and Caramelized Pineapple and Mango image

Provided by Martha Stewart

Number Of Ingredients 4

Genoise(9-inch round cake)
1/2 cup Simple Syrup for Black Forest Layer Cake
Coconut Pastry Cream
Caramelized Pineapple and Mango

Steps:

Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.