Small Thai-flavoured logs
Pastry recipeFor 20 pieces
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Kalamansi lemongrass cilantro crémeux
Ingredients
- Frozen fruit purée 100% : Kalamansi - 100 g
- Frozen speciality : Lemongrass - 150 g
- cream 35% - 330 g
- Sugar - 65 g
- Pectin X58 - 12 g
- Egg yolk - 150 g
- Butter - 60 g
- Cocoa butter - 32 g
- Gelatin 200 bloom - 3,5 g
- Coriander - 50 g
Heat the cream with both purées.
Then add the sugar, egg yolks, pectin and bring to a boil.
Blend in the cocoa butter then the gelatine.
Lastly, add the butter.
Blend and pour into shapes.
In this step
Frozen fruit purées -
Spicy mango mousse
Ingredients
- Gelatin 200 bloom - 13g
- Whipped cream - 370g
- Italian meringue - 100g
Make an Italian meringue. Melt the gelatine and add it to the purée at 25°C.
Fold the meringue and the purées together. Gently fold in the whipped cream.
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Sesame Peanut croustillant
Ingredients
- Peanuts - 75g
- Maple syrup - 50g
- Puffed rice - 18g
- Oat flakes - 60g
- Fleur de sel - 1g
- Sesame seeds - 18g
- Tahina - 50g
- White chocolate - 65g
Heat the mapple syrup. Add the peanuts then pour them onto a Silpat and bake for 20 minutes at 170°C tossing every 5 minutes.
Melt the chocolate to 50°C and add the tahina.
Toast the oat flakes and add all ingredients to the chocolate-tahina mixture.
Spread between 2 sheets of paper and leave to set in the freezer.
Cut and set aside.
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Spicy mango glaze
Ingredients
- Neutral glaze - 200g
- Vanilla (powder) - 1g
Boil all ingredients together.
Use at 55°C with a spray gun.
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Assembly
Assembly and finishing