This weekend, we were celebrating Auntie Nini and Uncle Didier's 60th birthdays (a vast program, believe me!). For the occasion, I was in charge of making " congolais", those fluffy little coconut boulders.
If you've been following the comments on my flan post, you'll have seen that the recipe I published is in fact a simplified recipe for Christophe Felder's flan. A little anecdote: it's very strange to open your e-mail and find that a great chef has taken the trouble to comment on your blog (if I'd been sitting down, I'd have fallen out of my chair... but fortunately my RER was full!). And so, getting back to our Congolese, it was the perfect opportunity to catch up and try out a "real" Felder recipe.
To be sure of my source and take no further risks, I opened my book"Pâtisserie, l'ultime référence ". I'd bought it while preparing for the CAP, but as I was practicing with the exam data sheets, I hadn't really had a chance to test it.
I almost bent the recipe and omitted the 10g of compote, but I decided to be a good girl and follow the recipe to the letter (and that's normal, in fact - you can't give an objective opinion unless you test the original recipe).
It's a super-simple recipe: mix coconut, sugar, egg whites and compote. Then heat in a bain-marie until 50°C. Then shape and bake at 220°C. The tricky part is shaping the boulders as evenly as possible to ensure even baking, but in the end, it's not an insurmountable task.
The verdict? Just perfect! Fluffy and tasty as they should be, I've had nothing but compliments.
What is Congolese cake?
Congolese cake, also known as rocher coco, is a simple, gourmet pastry made with shredded coconut, sugar and egg whites. Its crunchy exterior and soft interior make it a must-have for coconut lovers.
Why do we call a Congolese?
The origin of the name "Congolese " for this little cake remains unclear. Some believe it refers to the tropical origin of coconuts, which grow particularly in Africa and tropical regions. Others see it as a purely commercial name, adopted over time.
Who invented the coco rock?
The exact origin of rocher coco is not documented, but this pastry has been common in France for several centuries. It is also found in various forms in Creole and West Indian cuisine. Today's version, with its melt-in-the-mouth texture and intense coconut flavor, has been popularized by a number of pastry chefs, including Christophe Felder, who offers an easy-to-make, gourmet version.
Tips for successful coconut rochers
- Choosing the right coconut: opt for quality shredded coconut for a more intense taste.
- Whip the egg whites until stiff or not? : Some chefs prefer to mount them lightly for greater lightness.
- Perfect cooking: Be careful not to overcook your rochers to prevent them from becoming too dry.
Congolese cake variations
- With chocolate: dip the bases of the rochers in melted chocolate for even more deliciousness.
- Exotic version: add lime zest or a little vanilla for an even more intense fragrance.
How to store coconut rochers?
Coconut rochers keep well in an airtight tin for 3 to 4 days at room temperature. They retain their softness and flavor.
Christophe Felder's Congolese
Congolais are small cakes made from shredded coconut. To make them, mix the coconut with sugar, egg whites and a little flour. Form small heaps on a baking tray and bake in the oven until lightly golden around the edges but still soft in the center. This simple pastry is characterized by an intense coconut flavor and a texture that is both crisp on the outside and tender on the inside. Congolais can be kept for several days in an airtight tin, and can be flavored with vanilla or rum for extra flavor.
- 100 g grated coconut
- 90 g caster sugar
- 40 g egg white
- 10 g applesauce
- Mix the coconut and sugar, then add the egg whites and compote.
- Mix to obtain a homogeneous paste.
- Heat the mixture in a bain-marie until it reaches 50°C.
- Allow the dough to cool, then transfer to a piping bag and poach 25 small rocks.
- Shape each boulder by hand, first into a ball and then into a pointed end.
- Bake for 7 minutes at 220°C, until the congee is golden-brown (you can turn the tray over after 3 minutes to ensure even baking).
Adapted from Christophe Felder
