Sable Breton
Creaming method. Do not too fluffy.
Tigers
Lunar New Year Inspiration Pastry
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Recipe
Download recipeSable Breton
- Egg yolks 169g
- Sugar 281g
- Cake flour 476g
- Baking powder 13g
- Refined salt 2g
- Unsalted butter 338g
- Totaal 1279g
Caramel Banana Emas Confit
- Banana (slice) 400g
- Sugar (caramel) 75g
- Unsalted butter 50g
- Lemon juice 10g
- Vanilla pod 5g
- Gelatin 5g
- Water 25g
- Totaal 570g
Caramel Banana Emas Confit
Slice banana, marinate with lemon juice and vanilla bean. Cook sugar in a pan until caramelize. Add in butter and banana mixture sauté it. Add in melted gelatin.
Mango Passion Curd
- Sugar 182g
- Whole eggs 195g
- Puree mango 52g
- Puree passion fruit 70g
- Lime zest 5g
- Gelatin 7g
- Water 28g
- Butter 137g
- Totaal 676g
Mango Passion Curd
Make an Anglaise together with puree mango, passion fruit, zest, sugar and eggs. Add the gelatin. Cool down until 40°C. Add in butter and mix well together with hand blender. Place in the refrigerator and let set completely. (scale 405g for Mousses).
Exotic Caramel Filling
- Sugar 160g
- Puree passion 80g
- Puree mango 50g
- Puree banana 30g
- Unsalted butter 120g
- Salt 1g
- Whipping cream 20g
- Totaal 461g
Exotic Caramel Filling
Melt gradually the sugar then cook to light caramel. Stop the cooking by adding the pre-heated purees. Add the butter by stages and bring to 108°C. Mix with hand blender and add the cream. Reserve in the chiller.
Assembly, layout and finishing
Decoration by The Dobla Touch: Mini pearl white, Golden crumble and Spots pastel.