Spicy mango and coconut puff

Name: Spicy mango and coconut puff
Ingredients: Eau; Lait; Sucre; Sel; Beurre; Farine; Oeuf; Beurre; Sucre roux; Farine; Colorant jaune; Crème fraîche; Sucre; Masse gélatine; Mascarpone; Malibu®; Cream; Pectine NH; Sucre roux; Citron vert (zeste)

Pastry recipe

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Nicolas Lambert

Pastry Chef

Pastry Chef - Le Caprice Hong Kong At the age of 27, Nicolas Lambert had dreams of leaving the country. He chose to travel the globe and became the pastry chef of the Caprice, a 2-star restaurant at t...

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Puff Pastry
Ingredients

Water - 375g

Milk - 375g

Sugar - 15g

Salt - 15g

Butter - 338g

Flour - 415g

Egg - 750g
Cooking at 180°C for 45 min.
Pipe in the silicone mould “FR 039”.
Defrost 1 hour before.
Put the yellow crunchy on the top.
Yellow crunchy puff
Ingredients

Butter - 300g

Brown sugar - 370g

Flour - 370g

yellow coloring - 5g
Mix everything together.
Roll at 1.5cm.
Cutter 5 cm.
Coconut cream
Ingredients

Fresh cream - 900g

Sugar - 120g

Gelatin mass - 100g

Mascarpone - 600g

Malibu - 135g

Cream - (hot) 600g
Heat the cream (hot - 600g), gelatin mass and sugar.
Add the mascarpone, cream (cold - 900g) and Malibu.
Mix everything together.
Whipped after 24h in the fridge.
Spicy mango confit
Ingredients

Frozen fruit purée, sugar added : Spicy Mango - 2000 g

Pectin NH - 35g

Brown sugar - 160g

Lime (zest) - 2
Boil everything together.
When the preparation is cold, mix with some fresh mango cube and lime zest.
Then put the confit inside the puff.

In this step

Frozen fruit purée, sugar added : Spicy Mango

Frozen fruit purées
Finition

Coconut powder
Fresh Mango
Lime zest
Fresh coconut
Mango spices confit