Exotic Fruit & Coconut Praline Puff Pastry Bars - Our recipe with photos

Name: Exotic Fruit & Coconut Praline Puff Pastry Bars - Our recipe with photos
Total time: 240 min
Ingredients: 445g T45 flour; 180g water; 10g fine salt; 50g caster sugar; 12g honey; 12g fresh baker's yeast; 90g softened butter; 250g extra dry butter; 1 egg yolk; 1 tbsp water; 56g Ravifruit mango purée; 56g Ravifruit passion fruit purée; 56g whole eggs; 42g egg yolks; 35g caster sugar; 70g butter; 1.5g [PROD\:lfr-gelatine-poudre-200-bloom-150g:powdered gelatine 200 bloom]; 10g hydration water (for the gelatine); 50cl whipping cream 35% fat; 100g caster sugar; vanilla powder; 250g whipped cream**; 300g mango/passion fruit crémeux*; 1 jar of crunchy coconut praline (250g); remaining whipped cream; 50g passion fruit inspiration chocolate; 30g grated coconut; remaining crunchy coconut praline; passion fruit inspiration chocolate decor***

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To make this recipe for exotic fruit and coconut praline puff pastry bars, start by preparing all the ingredients for the croissant laminated dough. Croissant dough: Place the fresh baker's yeast...

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