“Banjar” Crémeux with Tropical Fruits & Almond Crunch
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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Cooking tools:
- Stand mixer
- Immersion blender
- Blender
- Candy thermometer
- Kitchen scale
- Fine-mesh sieve
- Piping bag
- Silicone baking mat
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Grater
- Microplane
- Spoon
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Plate
- Spatula
- Microwave
- Paper towel
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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