Tropic

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Sable Breton

    Ingredients

    • Egg yolk - 160g
    • Sugar - 320g
    • Softened butter - 320g
    • Flour - 450g
    • Salt - 30g
    • Yeast - 30g

    Beat the egg yolks and sugar in mixer until light and fluffy. Add in the softened butter and continue beating until mixture is creamy. Gradually add in the flour, baking powder and salt. Beat until the mixture is smooth. Bake at 180 °C.

  2. Pineapple marmelade

    Ingredients

    • Sugar - 50g
    • Pineapple (dice) - 350g
    • Vanilla pods
    • Maizena® - 5g
    • Malibu® - 20g

    Cook the sugar, pineapple and vanilla together.
    Use the Malibu to dissolve the cornflour. Add to the pineapple mixture.

  3. Brown sugar chocolate sponge

    Ingredients

    • Egg - 300g
    • Caster sugar - 225g
    • Flour T45 - 75g
    • Egg white - 190g
    • Brown sugar - 85g
    • Cocoa (powder) - 75g
    • Egg yolk - 115g

    Beat the yolks, the eggs and caster sugar together. At the same time, whip the whites with the dark brown sugar. Gradually combine the 2 mixtures. Sift the flour and cocoa powder together and fold into the mixture. Pour 1000gr for a 60x40 cm frame. Bake at 180 °C in convection oven for about 20 min.

  4. Pineapple syrup

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 300 g
    • Simple syrup - 120g
    • Malibu® - 20g

    In this step

  5. Passion cream

    Ingredients

    • Vanilla (split and scraped) - 3g
    • Sugar - 90g
    • Butter - 180g
    • Egg - 250g
    • Egg yolk - 100g
    • Sugar - 90g
    • Maizena® - 20g
    • Gelatin - 6g

    Heat the butter, sugar, vanilla, passion puree and mango puree together.
    Mix the eggs, egg yolks, sugar and cornflour. Fold into the puree mixture and cook at 80 °C. Pour into desired moulds.
     

  6. Mascarpone mousse

    Ingredients

    • Caster sugar - 100g
    • Water - 50g
    • Egg yolk - 120g
    • Fresh liquid cream - 250g
    • White chocolate - 120g
    • Gelatin - 12g
    • Whipped cream - 450g
    • Mascarpone - 200g

    Leave the mascarpone at room temperature. Heat the sugar and water to 121 °C.
    Pour over the whipped egg yolk (Sabayon).
    Bring the cream to the boil and add the soaked gelatine. Pour over the white chocolate and mascarpone. Add the sabayon to the mixture and finish with the whipped cream.
     

  7. Morello cherry glaze

    Ingredients

    • Frozen fruit purée, sugar added : Morello cherry - 400 g
    • Glucose - 60g
    • Sugar - 360g
    • Crème fraîche - 200g
    • Gelatin - 14g

    Make a caramel with the glucose and the sugar.
    Deglaze with warm cream and Boiron Morello cherry puree. Heat to 105 °C, add the gelatine and sieve through a chinois. Leave to rest. Glaze at about 30 °C.    
     

    In this step

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