Les recettes
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.
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.
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.
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.
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
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.
