HomeRecipesExotic Cubes by Clement Le Deore

Exotic Cubes by Clement Le Deore

(This recipe appeared in the Spring 2021 issue of Pastry Arts Magazine)

Inspired by a new mold, I decided to create a dessert using two of my favorite flavors: coconut and passion fruit. I find this dessert very interesting because its flavors marry so well, and it has many different contrasting textures.

Yield: 16 (5 x 5 cm) cubes

Coconut Mousse

  • 35 g gelatin mass
  • 50 g Malibu coconut liqueur
  • 500 g coconut purée
  • 150 g Italian meringue
  • 300 g heavy cream, whipped to soft peaks
  1. Gently melt the gelatin mass and combine it with the Malibu liqueur.
  1. Warm the coconut puree to 77˚F (25˚C) and whisk it into the gelatin mixture. Fold in the Italian meringue, then gently fold in the whipped cream.

Passion Fruit-White Chocolate Insert

  • 200 g passion fruit purée
  • 100 g white chocolate
  1. Warm the passion fruit puree to 149˚F (65˚C) and pour it onto the white chocolate. Mix until combined, then pour into a 1.18ʺ x 1.18ʺ x 0.4ʺ (3 x 3 x 1 cm) mold and freeze.

Passion Fruit Crémeux Insert

  • 50 g whole eggs
  • 30 g egg yolks
  • 20 g granulated sugar
  • 110 g passion fruit purée
  • 15 g gelatin mass
  • 40 g unsalted butter
  1. In a bowl, whisk together the eggs, egg yolks and sugar.
  1. In a saucepan, warm the passion fruit puree to 104˚F (40˚C), then add the egg preparation to it. Cook, stirring constantly, to 181˚F (83˚C). Remove from the heat and whisk in the gelatin. Allow to cool down to 97˚F (36˚C) and emulsify with a hand blender, adding the butter in pieces. Pour the crémeux into the mold with the Passion Fruit and White Chocolate and freeze.

Dacquoise Coco

  • 200 g egg whites
  • 65 g granulated sugar
  • 130 g coconut powder
  • 55 g almond flour
  • 186 g confectioners’ sugar
  • 33 g all-purpose flour
  1. In a mixing bowl, whisk the egg whites with the sugar to medium peaks. Using a spatula, gently fold in the dry ingredients. Spread the batter out onto a 10ʺ x 13.75ʺ x 0.78ʺ (25 x 35 x 2 cm) Flexipan sheet and bake at 338˚F (170˚C) for 15 minutes. Cool completely, then cut into 1.5ʺ (4 x 4 cm) squares.

Sugar Dough

  • 150 g unsalted butter, softened
  • 2 g salt
  • 95 g confectioners’ sugar
  • 33 g almond flour
  • 265 g all-purpose flour
  • 45 g whole eggs
  • Edible gold dust
  1. In a mixing bowl fitted with the paddle attachment, mix together the softened butter, salt, confectioners’ sugar, almond flour and all-purpose flour. Add the eggs and mix to blend, without over-working the dough. Wrap the dough in plastic wrap and chill.
  1. Roll the dough out to 0.12ʺ (3 mm) and cut out sixteen 2.4ʺ (6 cm) squares from it. Place the squares on a silicone baking mat and bake at 338˚F (170˚C) for 10 minutes. Cool, then brush them with edible gold dust.


  • 150 g water
  • 300 g granulated sugar
  • 300 g glucose
  • 100 g gelatin mass
  • 200 g condensed milk
  • 300 g white chocolate
  • Orange food coloring
  1. Put the water, sugar and glucose in a pan and cook to 217˚F (103˚C). Remove from the heat and stir in the gelatin, white chocolate and condensed milk. Emulsify with a hand blender and add the orange food coloring. Refrigerate overnight. Use at 95˚F (35˚C).

Velvet Effect

  • 200 g white chocolate
  • 200 g cocoa butter
  • 10 g titanium dioxide
  1. Melt everything together to 149˚F (65˚C), then pass through a fine-mesh sieve. Place it in a spray gun fitted with a 0.05ʺ (1.4 mm) tip. When ready, remove the dessert from the freezer and spray it while holding the gun 12ʺ (30 cm) away. 


  • Gold leaf
  1. Pipe 1/3 of the Coco Mousse into the 2ʺ x 2ʺ (5 x 5 cm) molds, then add the Passion Fruit-White Chocolate Insert. Pipe 2/3 of the Coconut Mousse in the molds, then add the Passion Fruit Crémeux Insert, cover it with the Coconut Mousse, and finally place the 4 x 4 cm square of Coconut Dacquoise on top and place in freezer.
  1. Once frozen, unmould the cubes, place them on a rack and spray with the Velvet Effect spray. Return the desserts to the freezer before glazing.
  1. In the meantime, warm the glaze up to 95˚F (35˚C) and emulsify with a hand blender to remove the bubbles. Apply the glaze on the cubes. Place the cubes on the sugar dough squares and garnish with gold leaf.

About Clement Le Deore

Clement Le Deore has been a pastry chef for more than 15 years now. He started baking at the age of 15 years old in his mother’s kitchen in Brittany. He always wanted to come to the USA to share his passion for traditional French art and open his own company.

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