Recipe Pandan Coconut

To prepare this dish

Ingredient list

PANDAN CHANTILLY

440 g Excellence whipping cream 35% fat
5 g pandan extract
18 g gelatine mass
143 g Opalys® 35%

COCONUT CREMEUX

75 g egg yolk
55 g gula melaka
23 g corn starch
170 g milk
200 g Coconut purée
90 g Excellence whipping cream 35% fat
150 g Opalys® 33%
80 g Elle & Vire gourmet butter 82% fat
25 g gelatine mass

COCONUT CRUNCHY BASE

325 g Valrhona® Dulcey
150 g grilled grated coconut
225 g puff pastry trimming
5 g fine salt

PANDAN JOCONDE SPONGE

125 g eggs
90 g icing sugar
90 g almond powder
5 g pandan extract
50 g cake flour
100 g egg white
30 g sugar
60 g Elle & Vire gourmet butter 82% fat
75 g grated coconut

PANDAN NAMELAKA

180 g milk
15 g pandan extract
15 g glucose
36 g gelatine mass
330 g Opalys® white chocolate
360 g Excellence whipping cream 35% fat

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   PANDAN CHANTILLY

   Heat 175 g of cream and pandan paste together, mix well with gelatin mass.

   Make an emulsion with Opalys white chocolate.

   Add 265 g of cream at 35°C and blend well.

   Rest in chiller overnight and whip before use.

2. 2

   COCONUT CREMEUX

   Mix the egg yolks, half gula melaka and corn starch together.

   Boil milk, cream and remaining gula melaka together.

   Mix with egg yolk mixture, coconut puree, cook till boil and add gelatin mass.

   Make an emulsion with Opalys white chocolate.

   Cool down the mixture to 35°C before blend in the butter.

   Chill overnight and use as desire.

3. 3

   COCONUT CRUNCHY BASE

   Bake puff pastry trimming till golden brown and blend into fine crumb.

   Melt Dulcey and incorporate all ingredients together. 

   Spread between 2 silicone papers and roll to 3 mm thickness.

   Chill and cut into desire insert size.

4. 4

   PANDAN JOCONDE SPONGE

   Whisk the eggs and icing sugar together.

   Make a meringue with the egg whites and the sugar.

   Fold egg mixture, almond powder, pandan paste and flour.

   Add in melted butter.

   Spread to 5 mm in 60 x 40 cm tray, sprinkle desiccated coconut on top.

   Bake at 200°C for 7 minutes.

5. 5

   PANDAN NAMELAKA

   Boil milk, pandan extract and glucose.

   Add gelatin mass and make an emulsion with the white chocolate.

   Blend with the cold cream and chill overnight.

   Whip to the desired texture

6. 6

   ASSEMBLY

   Set Coconut Cremeux with Pandan Joconde Sponge into mould.

   Insert into Pandan Chantilly and close the base with Puff pastry Coconut Crunchy.

   Freeze and unmould, spray with mirror glaze and placed onto Almond Sable base.

   Decorate with Pandan Namelaka on top.

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