coconut domes

For almost a hundred years, the coconut domes have been among the most famous desserts in Austria.

From the Kokosbusserl...

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The trained "Lebzelter, Wachszieher and Konditor" founded in 1902 the confectionery Blaschke, in which also Kokosbusserl be offered. On a day in the year 1921, a representative comes to visit - with a special request: The Kokosbusserl should be dipped in chocolat.

So Johann Blaschke tries the dunking - but that has a catch: The bottom of the Busserl is not smooth and the Tunkmasse does not stick well. The efficient pastry chef knows how to help. The Busserlboden receives a wafer picked and is now wonderfully smooth and appetizing and especially good for dipping.

... to the Blaschke coconut dome

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Probably proud, but not yet satisfied with his work, pastry chef Blaschke fills a fine cream between a particularly large baked coconut dome and its wafer bottom and covers half of it with chocolate - and layer by layer the original Blaschke coconut dome is born!

The specialty will soon be known. In order to fulfill the orders, the company must be enlarged and modernized.

Reconstruction after the war

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Father Johann, the "inventor and sole producer of the real coconut dome", dies in 1944, in April 1945 the main factory falls victim to a fire.

The sons Ernst and Hans can not be beaten down and start in 1945 with the reconstruction of the company, which acts extremely successfully in the following decades. Ernst Blaschke succeeds in turning traditional confectionery into an exemplary industrial production site for fine baked goods of all kinds.

And I've managed to create these delicious coconut domes in vegan, they taste heavenly good and a childhood memory has come true again ...

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Ingredients coconut mass

• 10 g Protein substitute from MyEy
• 50 ml cold water
• 1 pinch of salt
• 1 pinch of soda
• 100 g of powdered sugar
• 20 g of flour
• 100 g of coconut finely grated

Ingredients cream

• 22 g chocolate pudding powder
• 250 ml almond milk or other vegetable milk

• 150 g of margarine
• 50 g birch sugar
• 8 g vanilla sugar
• Brown rum (38% alcohol) according to taste
• 80 g dark chocolate

In addition, you need about 150 g of dark chocolate to cover

Further you need thin waffles

Preparation of chocolate cream

Add the chocolate pudding powder to the almond milk and bring to a constant boil. Simmer the pudding for a minute, then place in a bowl, cover with a plastic wrap and allow to cool.

Stir the soft margarine until foamy. Add the birch sugar, vanilla sugar and rum and stir until the sugar has dissolved.

Stir the cooled pudding spoonful by spoon into the custard cream.

Finally, melt the chocolate and add to the pudding cream. Put the cream in the refrigerator for one hour.

Beat the egg whites, water, salt and soda with the mixer at the highest level for about 10 minutes until creamy.

Slowly add the powdered sugar and stir until the sugar has dissolved.

Mix flour and grated coconut and stir carefully with a pastry spatula under the egg whites.

Brush a baking tray with margarine and dust with flour. Draw circles on the baking sheet with a round biscuit cutter (you can choose the size yourself, mine is about 4 centimeters in diameter).

Now put small piles in the circles with the help of two spoons.

Bake the coconut macaroons at 170 ° C for about 15 minutes, they should have a light tan.

Cut out waffles with a round cookie cutter the size of coconut macaroons.

Put the pudding cream in a piping bag with a large nozzle and inject a swab on the waffles.

Place a coconut macaroon on the cream and lightly press it. Then put the coconut dome back in the fridge.

Melt 150 g of chocolate and brush the edge of the coconut dome with a brush or small spoon.

Not only me, but my whole family loves these delicious coconut domes and I hope you like them too.