Home Recipes Ginko

Ginko

By Chef Otto Tay

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Ingredients

For 1 servings

Puff Pastry

350 g Cake Flour

9.7 g Salt

70 g Unsalted Butter

126 g Water

167 g Dry Unsalted Butter

Puff Pastry ( Left Over Dough)

175 g Cake Flour

5 g Salt

68 g Unsalted Butter

175 g Water

167 g Dry Unsalted Butter

Oolong Mousseline (+/- 25g Each)

300 g Milk

18 g Oolong Leaf

263 g Infused Milk

44 g Cream

51 g Sugar

26 g Custard Powder

56 g Egg Yolks

½ Vanilla Pod

134 g Unsalted Butter

0.3 g Sea Salt

Oolong Passion Konnyaku (37cm x 28.5cm)

18 g Oolong Tea Leaf

300 g Water

100 g Passion Fruit Puree

200 g Sugar

0.35 g Dried Liquorice Slices

9 g Konnyaku Powder Baketec

Oolong Chantilly (+/- 20g Each)

100 g Whipping Cream

10 g Oolong Tea Leaf

38 g Sugar

38 g Glucose Syrup

1/2 g Vanilla Pod

24 g Gelatin Mass

400 g Whipping Cream

160 g Mascarpone

Lime Zest

2 Nos Lime Zest

Honey Acacia

1 piping Honey Acacia

Preparation

Passion Fruit Mousseline

Warm milk to 65c infuse with chrysanthemum for more than 4 hours.

Sieve out the infusion to make crème patisserie except butter.

Let crème patisserie cold to 35c blend in soft butter.

Keep in chiller. Whip it before pipe.

Oolong Passion Konnyaku

Boil water, dried licorice and chrysanthemum for 2 minutes, off the fire and keep for 2 hours with covered.

Sieve out the chrysanthemum flower bring the infusion to warm and add in sugar mix with Konnyaku.

Once boil stop the heat and immediately pour into ring.

Keep in chiller and cut 3.5cm x 4.5cm per piece.

Oolong Tea Chantilly

Warm cream to 65c with Chrysanthemum. Keep for more than 4 hours.

Sieve the infusion and add in sugar and glucose, warm it to 36c, add in gelatin.

Blend in the cold cream follow by mascarpone.

Keep in chiller, whip it before use.

Lime Zest

For zest on each Miel.

Honey Acacia

Pipe on Mousseline and chocolate deco.

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