Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Plated desserts
TROPIKANA
Jordi Puigvert Colomer Pastry Chef Sweet’n Go Consultant
recipe for 30 units
Shortbread Exotic compote 360 g Flour T55 400 g Mango puree 150 g Icing sugar 200 g Passion fruit puree 60 g Roasted almonds 120 g Caster sugar 3 g Salt 200 g Small mango cubes 210 g Butter 200 g Small pineapple cubes 70 g Eggs 10 g NH pectin 6 g Citric acid Mix the butter, the dry ingredients and the salt until you obtain a very grainy dough. Add the Cook over at low heat, in a saucepan, with the eggs. Refrigerate. Roll the dough until it is 2 fruit cut into cubes, until the water evaporates. cm thick. Leave to set in the fridge. Cut out Reserve. Mix the fruits purees. Gradually add using circles 5 cm in diameter. Cook for 20 mn the sugar and pectin mixture to the purees until at 155° C. Leave to stand for 3 h. Press until a homogeneous mixture is obtained. Bring to 2 mm thick. boil. Remove from heat and add the diced fruit. Finish by adding the citric acid. Serve. Coconut and lime sponge cake 225 g Egg whites (1) Coconut whipped ganache 120 g Sugar 200 g Cream 35% Fat (1) 105 g Icing sugar 41 g Liquid glucose 110 g Grated dried coconut 6,8 g Gelatin 200° bloom (3.6 sheets) 50 g Flour T45 246 g 36% Kayambe® Ivory 75 g Egg whites (2) chocolate 25 g Coconut puree 400 g Cream 35% Fat (2) 1 Lime zest 250 g Coconut puree Whip the egg whites (1) and the sugar until Heat the cream (1) and the liquid glucose. you obtain a meringue. Mix the icing sugar, the Remove from heat and add the previously flour, the grated coconut and the lemon zest in hydrated gelatin. Pour over the melted chocolate a blender until you obtain a fine powder. Add and mix. Add the cream (2) and the coconut the dry mixture to the egg whites (2) and the puree. Blend. Refrigerate for 12 h. Assemble and coconut puree. Roll a layer of 1 cm thick on a use. plate covered with baking paper and bake for about 18 mn at 150° C.
Lime cream 300 g Eggs 250 g Sugar 250 g Lime juice 25 g Modified corn starch Mix the eggs, the lime juice, the sugar and the modified corn starch. Cook over medium heat, stirring until it boils. Remove from heat and add the previously hydrated gelatin. Allow to cool. Fill a pastry bag with a round tip. Coconut glazing 600 g Inverted sugar 400 g Cream 150 g Coconut puree 250 g Water 200 g Glucose 300 g Concentrated milk 480 g 36% Kayambe® Ivory chocolate 34 g Gelatin sheets Mix the cream, the coconut puree, the glucose and heat. Melt the inverted sugar in a saucepan and deglaze with the previous mixture. Remove from heat and add the previously hydrated gelatin and concentrated milk. Pour on the chocolate. Emulsify and add colour. Use at 27-28° C. Rum and lime jelly 350 g Water 150 g Syrup 30 g White rum Q.S. Zest of 2 limes 28 g Vegetable gelatin powder Bring the mixture of water, syrup and gelatin powder to boil. Remove from heat and add the rum and lime zest. Mix well and pour 1 cm thick into a square. Leave to set in the fridge. Cut inserts 10 cm long and 2 cm wide.
Lime cream
Coconut glazing
Coconut whipped ganache
Exotic compote
Assembly and decoration Place the sponge cake in the molds. Cover with compote. Leave to set. Cover with coconut ganache and level off. On the top of the mold, ladle the ganache and insert diced compote. Level off and freeze. Turn out and glaze. Place the glazed ganache in the center of the pie. Ladle lime cream around the ganache. Place the lime and rum jelly in a corner of the pie and perfect the presentation with a leaf of basil and of gold.
Sponge cake Shortbread
36% Ivory Kayambe® chocolate
ref. 20607
Recipe made with the Silikomart® “kit tarte ring square”
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - january 2019
Rum and lime jelly