THE TROPICS

Pastry recipe
Talita Setyadi

Talita Setyadi

Pastry chef
Pastry chef, owner of Beau, Jakarta & Les vergers Boiron Brand Ambassador   Talita, who is 28 years old, was born in Jakarta, Indonesia’s capital and moved with her family to Auckland, ...
  1. COCONUT CROUSTILLANT

    Ingredients

    • Sugar - 166g
    • Salt - 6g
    • Butter (cold) - 221g
    • Egg yolk - 160g
    • Dessicated Coconut (rape) - 80g
    • Flour - 368g
    • Chemical yeast - 29g
    • Melted butter - 320g

    Process all dry ingredients together in a food processor.

    Add in cubes of cold butter.

    Spread out onto a baking tray.

    Bake at 160 ℃ until lightly golden in color.

    Add in warm melted butter and work into the crumbs with hands.

  2. YOGHURT CHEESECAKE

    Ingredients

    • Sugar - 240g
    • Milk - 218g
    • Egg - 240g
    • Gelatin (powder) - 13g
    • White chocolate - 362g
    • Cream cheese - 362g
    • Butter - 205g
    • Natural yogurt - 35g

    Soak the gelatin with water.

    Combine sugar, milk and eggs together.

    Heat to 80 ℃ over bain marie, add gelatin.

    Strain & emulsify with butter, white chocolate, cream cheese, lemon juice and yoghurt.

  3. COCONUT DACQUOISE

    Ingredients

    • Egg white - 440g
    • Sugar - 220g
    • Dessicated Coconut (rape) - 220g
    • Flour - 220g
    • Vanilla pods - 1g
    • Salt - 6g

    Preheat oven to 170 ℃.

    Whip egg whites and white sugar until firm and shiny.

    Mix dessicated coconut, flour, vanilla and salt until combined.

    Add dry ingredients to egg whites and fold with a large spatula until just incorporated.

    Spread onto a 30x40 baking sheet with wax paper.

    Bake for around 10 minutes until fragrant and cooked.

    Cool completely, cut to 30 x 22 cm in size.

  4. SOAKING SYRUP

    Ingredients

    • Sugar - 130g
    • Water - 300g

    Combine all ingredients and bring to boil.

  5. BANANA GELÉE

    Ingredients

    • Frozen fruit purée : Banana - 750g
    • Frozen fruit purée 100% : Mango - 220g
    • Frozen fruit purée 100% : Lime - 70g
    • Sugar - 160g
    • Gelatin - 30g
    • Pectin NH - 6g

    Soak gelatin with water.

    Combine sugar with pectin and add it to the purée.

    Boil and add gelatin. Cool down to room temperature.

    Pour over the cheesecake layer and freeze.

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  6. MANGO COMPOTE

    Ingredients

    • Frozen fruit purée 100% : Mango - 1000g
    • Frozen fruit purée 100% : Passion fruit - 100g
    • Frozen fruit purée 100% : Lime - 40g
    • Pectin NH - 6g
    • Sugar - 40g
    • Gelatin - 30g
    • Mango (dice) - 200g

    Soak gelatin with water.

    Combine sugar with pectin and pour over the purees.

    Boil and add the diced mango.

    Cook until soft but not disintegrated.

    After about 5-10 minutes, add gelatin and cool down.

    In this step

    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  7. TROPICAL MOUSSE

    Ingredients

    • Frozen fruit purée, sugar added : Tropical Fruits - 495g
    • Frozen fruit purée 100% : Passion fruit - 67g
    • Butter - 32g
    • Egg yolk - 112g
    • Sugar - 163g
    • Cornstarch - 42g
    • Butter - 32g
    • Cream - 282g
    • Gelatin - 10g

    Soak gelatin with water.

    Heat tropical purée and passionfruit purée with half of the sugar until boiling. 

    Beat the other half of the sugar with the egg yolks, add the corn starch. 

    Add part of the boiling purée, stir and return all to the pan and boil.

    Take off heat and transfer to a bowl, whisk in gelatin and butter (1).

    Add butter (2) at 40 ℃ and mix.

    Fold in whipping cream and use. 

    In this step

  8. COCONUT CHEESECAKE MOUSSE

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 295g
    • Gelatin (powder) - 20g
    • Water - 95g
    • Whipped cream - 390g
    • Cream cheese - 208g

    Bloom the gelatin, bring coconut purée to the boil, add dissolved gelatin.

    Pour onto the cream cheese and blend using immersion blender.

    Cool down to 25 ℃, add the whipped cream.

    In this step

  9. PASSION GLAZE

    Ingredients

    • Pectin NH - 13g
    • Glucose - 64g
    • Sugar - 640g
    • Gelatin - 58g

    Soak gelatin with water.

    Combine sugar with pectin and pour over the purees.

    Start to heat up the mixture and add glucose. Bring to boil and add gelatin. 

    Refrigerate to rest, bring to 30 ℃ before use.

  10. ASSEMBLY

    Press the coconut croustillant at the base of a 4 x 37 x 57 cm stainless steel entremet rectangle.

    Pour in the Yoghurt Cheesecake Mixture over the Coconut Croustillant and freeze.  

    Follow with the Banana Gelee and cool until frozen.

    Place the sheet of coconut dacquoise on top and wet with soaking syrup.

    Pour in the mango compote after it ceases from steaming, and freeze completely.

    Follow with the Tropical Mousseline, freeze, then lastly the Coconut Mousse.

    After the cake is completely frozen, cover with the Mango Glaze and cut into 9 x 3.5cm rectangles.

    Decorate as desired.

    Assembly and finishing

    ASSEMBLY

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