34 g Debic Butter 34 g Rose flour 14 g Diamond four 84 g Eggs (30°C) 56 g Egg Yolk (30°C) 84 g Dutch Lady Professional Full Cream Milk (80°C) 113 g Egg White 56 g Sugar 15 g Pandan Leaf
Mango Passionfruit Confit
193.6 g Mango puree 20 g Passionfruit puree 10.4 g Corn flour 16 g sugar 18.4 g gelatine mass
Pandan Cremeux
754 g Dutch Lady Professional Full Cream Milk 234 g Gula Melaka 26 g Sugar 111g Egg yolk 72 g Corn starch 260 g Soft butter 3.25 g Salt 39 g Pandan leaves
Coconut Chantilly
616 g Cold cream 308 g Coconut cream 46 g Desiccated coconut 43 g Sugar 54 g Gelatine mass
Preparation
Pandan Choux Sponge
Warm milk with pandan leaf, blend, and strain. In a pot, warm butter, add flour, and cook to a paste. On low heat, add pandan milk and mix well. Off heat, add egg mixture and blend. Fold in French meringue (medium peak).
Mango Passionfruit Confit
Warm purée to below 40°C, add sugar and cornflour mixture. Cook to boil, then add gelatine. Blend well.
Pandan Cremeux
Infuse milk with pandan and blend. Cook gula Melaka to 135°C. Gradually add infused milk. Cook to pastry cream consistency. Add soft butter at 35°C. Blend with a Robot Coupe until smooth (30°C).
Coconut Chantilly
Toast desiccated coconut at 180°C for 20 minutes, then 200°C for 10 minutes. Infuse toasted coconut in coconut cream for 5 hours. Strain, then scale the coconut mix. Warm infused coconut cream, add sugar and gelatine mass. Finally, add cold cream and blend well.
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