Mango curry coconut chouxPastry recipe
Marc Balaguer Fabra
- Water - 400g
- Butter - 160g
- Sugar - 8g
- Salt - 8g
- Rice flour - 100g
- Tapioca - 70g
- Potato starch - 70g
- Egg - 400g
Boil water with salt, sugar and butter.
Mix the flour and starches together and sieve.
Add to the boiling water.
Whisk rapidly for about 1 minute.
Transfer the mixture to a stand mixer, mix with a K-beater then add the eggs gradually.
Prepare a measure of dough using piping bags.
Pipe it onto a frozen craquelin circle (see next step).
The circle must be entirely covered by the dough. Bake at 180°C.
- Rice flour - 100g
- Sugar - 100g
- Butter - 120g
Mix all ingredients with a K-beater until a dough is formed.
Roll it out between two sheets of parchment paper as thin as possible.
Once frozen, cut into desired shape.
- Water Aquafaba - 100g
- Sugar - 20g
- Cream of tartar - 1g
Mix the aquafaba with an electric mixer with a whisk and add gradually the sugar mixed with the cream of tartar.
The meringue can be caramelized with a blowtorch.
- Frozen speciality : Coconut cream - 500g
- Sugar - 25g
- Inulin - 100g
- Curry - 3,5g
Heat a bit of purée to melt sugar. Once cold, add in the remaining purée and the Madras curry. Then add the inulin gradually using a blender.
Let it rest for at least 3h (12h recommended) at 4°C. This cream can be used directly or whipped if you want to achieve a smoother texture.
In this step
- Potato starch - 25g
- Lime (zest) - 2g
Mix all ingredients and boil whisking constantly. Add lime zest once cold.
- Gellan - 7g
Combine all ingredients and boil whisking constantly. If possible, vacuum pack to eliminate all air bubbles. Spread well and leave to cool.
To spread a very thin layer of jelly, we recommend using a 40 x 60 cm aluminium tray. By heating the tray to 50°C approximately, you have time to pour the jelly and spread it to a very thin layer
Fill one choux with mango cream and another one with coconut cream. Cut a piece of mango and cover it with neutral glaze. Pipe out some vegan meringue on the big choux and put the little choux on top. Finish with a circle of mango jelly and a piece of mango on top to add some colour.