Tropical

Pastry recipe
Mei Yee Tan

Mei Yee Tan

Pastry
Mei Yee Tan is a student at the Culinary Institute Lenotre in Houston, Texas. She won first place in the 2019 Les vergers Boiron Lenotre student competition.
  1. MANGO & KALAMANSI CREMEUX

    Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée 100% : Kalamansi - 70g
    • Egg - 100g
    • Sugar - 90g
    • Butter - 30g
    • Gelatine (sheet) - 2

    Heat up the both purées to 90°C.

    Whisk eggs and sugar in a bowl.

    Temper the eggs mixture with all the heated purées.

    Pour the mixture back to the saucepan, stir constantly using a whisk to 85°C.

    Remove from heat.

    Add gelatin.

    Let it cool down to 50°C and stir in the butter cubes.

    Use immersion blender to blend the mixture.

    In this step

  2. PANDAN SIPHON CAKE (MICROWAVE CAKE)

    Ingredients

    • Egg - 4
    • Egg yolk - 2
    • Sugar - 50g
    • Flour - 60g
    • Pandan extract - 120g

    Mix all ingredients in a bowl.

    Pour mixture into a siphon.

    Discharge ¾ full of batter into a paper cup.

    Microwave the batter for 45-50 seconds.

  3. MANGO & KALAMANSI COULIS

    Ingredients

    • Frozen fruit purée 100% : Mango - 200g
    • Frozen fruit purée 100% : Kalamansi - 50g
    • Sugar - 25g
    • Xantan gum - 1g

    Melt purées and sugar.

    Add xantan gum to the mix.

    Use immersion blender to smooth out the mix.

    Set aside.

    In this step

  4. COCONUT SORBET

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 500g
    • Powdered glucose - 115g
    • Sugar - 300g
    • Water - 900g
    • Sorbet stabiliser - 5g

    Melt coconut purée and set aside

    Add some sugar to glucose powder (2).

    Add some sugar to sorbet stabilizer (3).

    Heat water and sugar to 50°C.

    Add both (2) and (3) to the sugar and water.

    Bring the mixture to 85°C.

    Remove from heat.

    Let the sorbet base cool down at room temperature, and add it in the coconut purée.

    Use immersion blender to combine the mix.

    Let the mixture sit overnight before churning.

    In this step

  5. SALTED MACADEMIA COCONUT CRUMBLE

    Ingredients

    • Butter - 200g
    • Brown sugar - 180g
    • Flour - 200g
    • Ground coconut - 100g
    • Macadamia nut - 100g
    • Salt - 10g

    Combine all ingredients.

    Bake it at 350°F for about 10-12 minutes or till golden brown.

  6. ASSEMBLY

    Ingredients

    • Mango (dice)
    • Coconut chips
    • Kalamansi (fresh)
    • edible flowers

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