La Floraison: how Malaysia won the World Pastry Cup 2019

Recipes

La Floraison: how Malaysia won the World Pastry Cup 2019

30 October 2019 | by

Ready to win a World Cup? Try to create this plated dessert, it’s exclusively for the readers of Frozen Art Chef!

 

Special thanks to Chef Patrick Siau, Chef Tan Wei Loon, Chef Otto Tay and Chef Loi Ming Ai, the Malaysia’s Dream Team that realized this sensational recipe at the World Pastry Cup 2019.

 

Procedure

 

Coconut Granite
90% sugar, glucose atomise, coconut water and sea salt flakes cook until 45C. 10% sugar mix together with ice cream stabilizer then add into sugar syrup, cook till boil. Add in Malibu and lime rind. Blend in coconut puree and coconut water then churn.

Exotic Cream
Mix all ingredients, blend together.

Mango Cube
Cut the Mango into Dice, mix well all ingredients.

Coconut Streusel
Mix all ingredients. Bake at 165C 20mins

Streusel Base
Mix all ingredients.

Exotic Meringue
Make meringue using chickpea water, icing sugar, glucose atomise and sea salt flakes, make reduction with mango and passion fruit puree, use reduction pure, fold into the meringue

Coconut Meringue
Same as Exotic Meringue

Nougatine
– Roast almonds. Make caramel with the remaining ingredients. When the sugar reaches a golden color, add in nuts and pour onto baking paper to let it cool

Almond Dacquoise
– Use chick pea water and sugar make French meringue. Fold in toasted almond powder, icing sugar and tonka bean. Bake at 190C, 14 mins.
Mango Yuzu Drop
-Warm 100 g Mango Puree with glucose. Add in sugar, gold dust, vanilla pod and algin mix well. Pour to the remaining puree and let it cold.

Ingredients

Coconut Granite
Puree Coconut (1200gr)
Coconut Water (300gr)
Sugar (270gr)
Glucose Atomise (75gr)
Coconut Water (450gr)
Ice Cream Stabilizer (12gr)
Malibu (180gr)
Sea Salt Flake (4.5gr)
Lime Rind  (1 ½ )

Exotic Cream
Puree Mango (340gr)
Puree Passion Fruit (120gr)
Tonka Bean  (1.3)
Yuzu Wine (20gr)
Non Dairy Cream (180gr)

Mango Cube
Australian Mango (400gr)
Puree Passion Fruit (17.3gr)
Puree Kalamansi (26.7gr)
Sea Salt Flake (0.53gr)
Vanilla Pod (1 stick)
Lime Zest (2)
Pamelo Supreme (1)

Coconut Streusel
Coconut Pure Virgin Oil (216gr)
Coconut Sugar (88.5gr)
Brown Sugar (88.5gr)
Coconut Water (43.5gr)
Roasted Ground Almond (177gr)
Rice Flour (177gr)
Sea Salt Flakes (6gr)

Streusel Base
Coconut Streusel (360gr)
Almond Praline (30gr)
Coconut Pure Virgin oil (15gr)
Lime Zest (3)

Exotic Meringue
Chick Pea Water (100gr)
Icing Sugar (150gr)
Glucose Atomise (50gr)
Sea Salt (4gr)
Mango Reduction (90gr)
Passion Fruit Reduction (10gr)

Coconut Meringue
Chick Pea Water (100gr)
Icing Sugar (150gr)
Glucose Atomise (50gr)
Sea Salt (4gr)
Coconut Cream Powder (9gr)

Nougatine
Sugar (250gr)
Almond Nibs (150gr)
Water (80gr)
Glucose (50gr)
Salt (2gr)

Almond Dacquoise (Half tray60x40)
Chick Pea Water (210gr)
Granulated Sugar (78gr)
Almond Powder (180gr)
Icing Sugar (180gr)
Tonka Bean (1 piece)

Mango Yuzu Drop
Puree mango (110gr)
Gold Dust (0.1gr)
Yuzu Puree (74.8gr)
Mango Puree (101.2gr)
Glucose Atomise (66gr)
Vanilla Pod (1 stick)
Algin (2.86gr)
Icing Sugar (52.8gr)

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