Ingredients
125 g milk
125 g water
108 g unsalted butter
5 g sugar
3 g salt
163 g cake flour
250 g whole egg
100 g unsalted butter
90 g sugar
90 g bake flour
0.5 g red powder
48 g milk
29 g wild trawberry puree
13 g Debic Whipping Cream
15 g sugar
8 g custard powder
17 g egg yolks
1 g vanilla pod
1 g orange zest
39 g unsalted butter
1 g sea salt flakes
91.2 g pink guava puree
32.6 g strawberry puree
6.6 g glucose syrup
17.4 g sugar
2.2 g pectin NH
1 g lime rind
50 g Debic Whipping Cream
40 g honey acacia
1 g vanilla pod
12 g gelatin mass
200 g Debic Whipping Cream
80 g ascarpone
Preparation
Boil milk, water, butter, sugar and salt.
Immediately pour in all flour and cook into a dough.
Use paddle beat the mixture cold down to 45˚C, gradually pour in the eggs.
If too dry, add the milk till ribbon texture.
Mix well all together, roll into 2mm thickness and chill it.
Cut the desired shape and place on choux.
Make creme patisserie by warm milk, puree and cream.
Pour into mixture of sugar, custard, egg yolk, vanilla, zest and salt.
Temper well and cook back the mixture to boil and immediately stop the heat.
Let it cold down to 45˚C and blend in soft butter.
Mix the pectin and sugar in a bowl.
Heat up puree and glucose together to 45˚C, add in pectin-sugar mixture and bring to boil.
Warm cream, vanilla, sugar and glucose to 36˚C, add in gelatin.
Blend in the cold cream follow by mascarpone and orange blossom.
Keep in chiller, whip it before use.
Assembly
Finishing touch
