Spicy mango and coconut puff

Pastry recipe
Nicolas Lambert

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...
  1. 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.
     

  2. Yellow crunchy puff

    Ingredients

    • Butter - 300g
    • Brown sugar - 370g
    • Flour - 370g
    • yellow coloring - 5g

    Mix everything together.
    Roll at 1.5cm.
    Cutter 5 cm.

  3. 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.

  4. 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

  5. Finition

    Coconut powder
    Fresh Mango
    Lime zest
    Fresh coconut
    Mango spices confit

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