Pandan pound cake and mandarin compot

Pastry recipe
Jean-Marc GAUCHER

Jean-Marc GAUCHER

Executive Pastry Chef, Mira Hotel in Hong Kong & Les vergers Boiron Brand Ambassador
Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which...
  1. Pound cake

    Ingredients

    • Glucose syrup - 50g
    • Butter - 150g
    • Sugar - 110g
    • Invert sugar - 10g
    • Egg - 150g
    • Almond powder - 80g
    • Flour - 45g
    • Bread flour - 45g
    • Chemical yeast - 6g
    • Pandan essence - 20g
    • Vanilla (essence) - 10g

    Combine all sugars together and mix with soft butter.
    Add the eggs one by one.
    Add vanilla.
    Add the powders.
    Incorporate the mandarine compote.
    Bake in a 160˚C oven for 30/40 min.

  2. Mandarine compote

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 300 g
    • Sugar - 30g
    • Gelatin - 6g
    • Mandarin wedges - 600g

    In this step

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