Thai tropicalé

Pastry recipe

"Thailand is a true like Mother Nature’s incredible richness. Its vast countryside, northern mountainous regions and plush tropical climate means that pretty must anything grows here in abundance. When you walk through the markets of Bangkok or Chiang Mai, Thailand’s rich agricultural tradition is evident in every stall you pass. Mango and coconut are two of my absolute favorites in Thailand. With the addition of Vietnamese lime, you have a dynamic tropical combination that is irresistible. Perfectly accented by a sweet but acidic coconut lime gelée, the bright mango mousse sits on a coconut dacquoise glazed in red and orange for stunning visual impact. Using Boiron Purees, I have the luxury of having the taste of Thailand’s freshest fruits, at all times. This pastry is refreshing, ultra-light and a living showcase of Southeast Asian flavors at their nest."

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Thai tropicalé
Jason Licker

Jason Licker

Pastry Chef
Jason’s passion for pastry, life and travel has taken him across the globe for a true culinary experience. His first internship was at Union Square Café in New York while training at the French Culina...
  1. Mango mousse


    • Frozen fruit purée 100% : Mango - 300 g
    • Frozen fruit purée 100% : Lemon - 15 g
    • Icing sugar - 60g
    • Gelatin - 12,5g
    • Thick cream - 250g

    In a medium-sized saucepan, boil the purees.
    Whisk in the bloomed gelatin till it dissolves.
    Pour into a medium-sized bowl.
    Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring. 
    When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.

    In this step

    Frozen fruit purées
  2. Coconut-lime gelee


    • Frozen fruit purée, sugar added : Coconut - 300 g
    • Frozen fruit purée 100% : Lime - 200 g
    • Simple syrup - 150g
    • Gelatin - 17g

    In a medium-sized saucepan, boil the purees and simple syrup.
    Whisk in the bloomed gelatin.
    Pour into a medium-sized bowl, set aside to cool.
    When cool, pour the gelee into the Pavoni mini sphere mold and freeze.
    When frozen, remove from the mold and reserve the gelee in the freezer.

    In this step

  3. Macaron Dacquoise (1 half sheet pan)


    • Almond flour - 188g
    • Flour - 93g
    • Sugar - 200g
    • Egg white - 312g
    • Sugar - 250g

    In a medium-sized bowl, sift together the first 3 dry ingredients (almond flour, cake flour and sugar).
    In a stand mixer, make a French meringue with the second amount of sugar and egg whites.
    Start by whipping the egg whites on medium until they are frothy, gradually add the sugar while the volume increases.
    Finish by placing the mixer speed on high until stiff peaks are achieved.
    Transfer the meringue into a medium-sized bowl. Fold the dry ingredients into the meringue in 3 increments to achieve a uniform cake batter.
    Bake in a half sheet pan lined with parchment paper at 175C (347F) until the top of the cake lightly browns, about 10-15 minutes or until toothpick inserted in the center comes out clean.
    Let the cake cool to room temperature.
    Cut the cake 80% smaller then the diameter of the mold.

  4. Orange-red glaze


    • Water - 70g
    • Glucose - 150g
    • Sweetened condensed milk - 60g
    • food coloring
    • Gelatin - 11g
    • White Chocolate 33% - 160g
    • Neutral glaze - 110g

    In a medium-sized saucepan, boil the water and glucose.
    Add the bloomed gelatin and incorporate well.  
    Pour the hot mixture over the white chocolate and with an immersion blender or a whisk, incorporate until the mixture is emulsified well.  
    Blend in the Absolu Cristal and sweetened condensed milk until you have achieved a uniform consistency.  
    Add the coloring as the final ingredient and use the glaze at 35°C/95°F.

  5. Cake construction

    Pipe the mango mousse in the Pavoni Planet mold half way. 
    Place the frozen coconut-lime gelee in the middle and fill the remainder of the mold.
    Freeze the mousse.
    Unmold and set on a glazing rack.
    Glaze at 35°C.  
    Remove the mousse from the rack and place is on top of the dacquoise and reserve in the refrigerator.

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