This Coconut Daisy Entremet is a celebration of texture and tropical flavour: toasted coconut, creamy ganache, silky lemon gel, almond–coconut dacquoise, and a crisp shortbread tart shell. Finished with velvet-sprayed daisies and citrus hearts, it’s a professional-level showpiece worth the time investment.

Components Overview

Coconut Ganache: Whipped crème anglaise style base with coconut puree and mascarpone.
Diamond Shortbread Tart Shell: Buttery, hazelnut-spiked tart shell dusted with three sugars.
Coconut Praline & Crisp: Roasted almond and coconut paste blended with caramel, layered with feuilletine and cocoa butter.
Coconut & Lemon Gels: For insert layering and daisy hearts.
Almond–Coconut Dacquoise: Moist, chewy nut sponge to form the insert base.
Chocolate Coatings: White velvet for petals, yellow and orange sprayed for daisy centres.
Assembly: Whipped ganache piped into a daisy bouquet, insert centred inside, and tart shell layered for crunch.

Step-by-Step Highlights

Day 1 – Prep the Core Components

Make and chill the coconut ganache.
Prepare the coconut praline and fold into the coconut crisp.
Boil and set the lemon gel, and hydrate the coconut gel.
Bake the diamond shortbread tart shell and set aside.

Day 2 – Dacquoise & Insert

Whip up the almond–coconut dacquoise and bake in a 24 cm ring.
Assemble the insert: spread coconut gel on the dacquoise, pipe praline and lemon gel dots in a 4:1 ratio, and freeze until solid.

Day 3 – Assembly & Decoration

Whip the ganache and pipe into a 26 cm mould, adding the frozen insert.
Smooth, freeze completely, then unmould.
Pipe daisy petals with Saint-Honoré tip, freeze, then velvet-spray with white chocolate coating.
Spray daisy hearts made from lemon gel with yellow and orange coating.
Assemble the cake: crisp layer, lemon gel, insert, ganache petals, and flocked daisy hearts.

Chef’s Notes

Texture contrast is key: chewy dacquoise, creamy ganache, crisp feuilletine, and snappy tart.
The colour and shape of the daisies give dramatic visual impact—pipe with confidence!
The dessert benefits from at least 4 hours' refrigeration before serving to allow the insert and gels to soften for ideal mouthfeel.

Serving & Storage

Refrigerate for 4 hours before serving. Best eaten the same day for maximum contrast in texture, but leftovers will keep well for up to 2 days chilled. Avoid freezing once fully assembled and sprayed.

This is a recipe to remember—perfect for a spring celebration or patisserie showcase. The combination of tropical flavour and detailed craftsmanship makes it truly unforgettable.