“Banjar” Crémeux with Tropical Fruits & Almond Crunch | Valrhona

Name: “Banjar” Crémeux with Tropical Fruits & Almond Crunch | Valrhona
Ingredients: 300g Whipping cream; 100g pineapple purée; 100g fresh lime juice; 140g mango purée; 150g yuzu juice; 200g coconut purée; 165g egg yolks; 420g granulated sugar; NYANGBO 68%; 50g cake flour; 50g un-blanched hazelnut meal; 50g brown sugar; 50g room temperature butter; 1g vanilla extract; 250g coconut purée; 20g fresh lime juice; 2g xanthan gum; AN Thinly sliced pineapple; Simple syrup using 1:1 ratio of water to sugar; 150g whipping cream; 30g IVOIRE 35%; 350g Fondant; 150g glucose; 5 drops tartaric acid; 20-25 drops yuzu oil

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Place hazelnut streusel on the center of the plate. Arrange mango, coconut, pineapple cubes and passion-fruit pulps on top of the streusel. Pipe in Ivoire c

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Ingredients

300g Whipping cream
100g pineapple purée
100g fresh lime juice
140g mango purée
150g yuzu juice
200g coconut purée
165g egg yolks
420g granulated sugar
NYANGBO 68%
50g cake flour
50g un-blanched hazelnut meal
50g brown sugar
50g room temperature butter
1g vanilla extract
250g coconut purée
20g fresh lime juice
2g xanthan gum
AN Thinly sliced pineapple
Simple syrup using 1:1 ratio of water to sugar
150g whipping cream
30g IVOIRE 35%
350g Fondant
150g glucose
5 drops tartaric acid
20-25 drops yuzu oil

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