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La Floraison: how Malaysia won the World Pastry Cup 2019

Coconut Granite, Exotic Cream, Mango Cube, Coconut Streusel, Streusel Base, Exotic Meringue and Almond Dacquoise
by chef Patrick Siau, chef Tan Wei Loon, chef Otto Tay and chef Loi Ming Ai 


Coconut Granite

Puree Coconut (1200gr)
Coconut Water (300gr)
Sugar (270gr)
Glucose Atomise (75gr)
Coconut Water (450gr)
Ice Cream Stabilizer (12gr)
Malibu (180gr)
Sea Salt Flake (4.5gr)
Lime Rind  (1 ½ )

90% sugar, glucose atomise, coconut water and sea salt flakes cook until 45C. 10% sugar mix together with ice cream stabilizer then add into sugar syrup, cook till boil. Add in Malibu and lime rind. Blend in coconut puree and coconut water then churn.

Exotic Cream

Puree Mango (340gr)
Puree Passion Fruit (120gr)
Tonka Bean  (1.3)
Yuzu Wine (20gr)
Non Dairy Cream (180gr)

Mix all ingredients, blend together.

Mango Cube

Australian Mango (400gr)
Puree Passion Fruit (17.3gr)
Puree Kalamansi (26.7gr)
Sea Salt Flake (0.53gr)
Vanilla Pod (1 stick)
Lime Zest (2)
Pamelo Supreme (1)

Cut the Mango into Dice, mix well all ingredients.

Coconut Streusel

Coconut Pure Virgin Oil (216gr)
Coconut Sugar (88.5gr)
Brown Sugar (88.5gr)
Coconut Water (43.5gr)
Roasted Ground Almond (177gr)
Rice Flour (177gr)
Sea Salt Flakes (6gr)

Streusel Base

Coconut Streusel (360gr)
Almond Praline (30gr)
Coconut Pure Virgin oil (15gr)
Lime Zest (3)

Mix all ingredients.

Exotic Meringue

Chick Pea Water (100gr)
Icing Sugar (150gr)
Glucose Atomise (50gr)
Sea Salt (4gr)
Mango Reduction (90gr)
Passion Fruit Reduction (10gr)

Make meringue using chickpea water, icing sugar, glucose atomise and sea salt flakes, make reduction with mango and passion fruit puree, use reduction pure, fold into the meringue

Coconut Meringue

Chick Pea Water (100gr)
Icing Sugar (150gr)
Glucose Atomise (50gr)
Sea Salt (4gr)
Coconut Cream Powder (9gr)

Same as Exotic Meringue

Nougatine

Sugar (250gr)
Almond Nibs (150gr)
Water (80gr)
Glucose (50gr)
Salt (2gr)

Roast almonds. Make caramel with the remaining ingredients. When the sugar reaches a golden color, add in nuts and pour onto baking paper to let it cool

Almond Dacquoise (Half tray60x40)

Chick Pea Water (210gr)
Granulated Sugar (78gr)
Almond Powder (180gr)
Icing Sugar (180gr)
Tonka Bean (1 piece)

Use chick pea water and sugar make French meringue. Fold in toasted almond powder, icing sugar and tonka bean. Bake at 190C, 14 mins.

Mango Yuzu Drop

Puree mango (110gr)
Gold Dust (0.1gr)
Yuzu Puree (74.8gr)
Mango Puree (101.2gr)
Glucose Atomise (66gr)
Vanilla Pod (1 stick)
Algin (2.86gr)
Icing Sugar (52.8gr)

Warm 100 g Mango Puree with glucose. Add in sugar, gold dust, vanilla pod and algin mix well. Pour to the remaining puree and let it cold.

SPECIAL THANKS TO CHEF PATRICK SIAU, CHEF TAN WEI LOON, CHEF OTTO TAY AND CHEF LOI MING AI,
THE MALAYSIA’S DREAM TEAM THAT REALIZED THIS RECIPE AT THE WORLD PASTRY CUP 2019.

http://frozenartchef.com

 

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