Recipe Khao lak

To prepare this dish

Ingredient list

Soft vanilla biscuit

252 g flour
104 g honey
180 g Elle & Vire gourmet butter 82% fat
496 g milk
20 g liquid vanilla
204 g egg yolk
312 g eggs
462 g egg white
218 g sugar

Mango compote

32 g Elle & Vire gourmet butter 82% fat
17 g candied ginger
168 g passion fruit puree
191 g Purée de mangue réduite 50%
795 g Brunoise de mangue fraiche
1,6 g fleur de sel
2 pieces vanilla pods
67 g lime juice
41 g dark brown sugar
65 g gelatin mass

Rich coconut cream

103 g coconut puree
42 g Malibu®
2 pieces vanilla pods
193 g eggs
336 g Condensed milk
13 g liquid vanilla
26 g milk powder
129 g Elle & Vire gourmet butter 82% fat
1,4 g Arome coco grillé (frères Thang)
64 g Pâte de coco (SOSA)
336 g Excellence whipping cream 35% fat

Mango and passion fruit confit

225 g mango puree
88 g passion fruit puree
30 g glucose
55 g fine sugar
7 g pectin NH
5 g lemon juice

Coconut coating

500 g Nappage neutre absolu (valhrona)
50 g water
1 g Arome coco grillé (Thang)

Vanilla mascarpone whipped cream

200 g whipping cream
33 g fine sugar
1/2 pièce vanilla pods
14 g gelatin mass
100 g Mascarpone

Assembly and decoration:

1 pièce noix de coco fraîche
2 pieces lime
6 Semelle carton 20 x 11 cm
Feuille or
300 g white chocolate
10 g Scintillant argent

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Mascarpone

The recipe,
step by step

1. 1

   Soft vanilla biscuit

   Boil the milk, butter, honey, vanilla extract.

   In a mixing bowl, mix together the egg yolks, eggs and sifted flour.

   Pour the boiling liquid onto the mixture. Heat in a saucepan in order to thicken it without boiling.

   Mix together.

   Fold in the whisked egg whites.

   Spread in a 40 x 60 flexipat. Bake at 170°C for approx. 14 minutes in a fan-assisted oven on a lined baking sheet.

   When removing from the oven, turn over and chill in the refrigerator without removing the Flexipan.

2. 2

   Mango compote

   Melt the butter with the sugar. Add the lime juice, reduced mango purée, vanilla pod, mango cubes and the fleur de sel to stop the cooking process. Reduce to 1038 g

   Add the passion fruit purée, the chopped preseved ginger and the hydrated gelatine. Cool slightly then pour into tubes wrapped in clear plastic sheets. Freeze.

3. 3

   Rich coconut cream

   In a saucepan, heat the coconut purée, coconut paste, coconut flavouring, butter, condensed milk, vanilla and milk powder together. Whip the eggs with the caster sugar until pale and fluffy. Cook it all at 90°C, stirring continuously. Blend in a food processor. Add the alcohol and chill to 4°C. Smooth with a whisk, temper and fold in the whipped cream. Use immediately.

    

   Spread the coconut cream in a 3 mm thick 40 x 30 square baking ring on a flat baking tray covered with a clear plastic sheet. Freeze, then cut out 4 x 16 cm rectangles. Set aside for the finishing touches.

4. 4

   Mango and passion fruit confit

   Heat the purées and the glucose together. Add the caster sugar and pectin NH. Cook until boiling for 2 minutes and add the lemon juice. Leave to cool in a mixing bowl, with the surface of the mixture covered with clingfilm. When the texture becomes thick, pour onto a sheet of plastic film to 3 mm thick. Freeze.

   Cut into 6 × 16 cm strips.

5. 5

   Coconut coating

   Bring everything to the boil. Use with a spray gun.

6. 6

   Vanilla mascarpone whipped cream

   Heat 1/3 of the cream with caster sugar and vanilla. Let it infuse. Add the gelatin and strain the rest of the cream and the Mascarpone. Let it cool in a fridge. Make the cream 12h before whipping it.

7. 7

   Assembly and decoration:

   Spread 420g of the rich coconut cream on the sponge.

   Mix the mango confit and pipe stripes on the coconut cream. Roll up. Seal and place the roll in a tube or a log mould. Freeze.

   Then cut out the rolls.

   Place on the roll a mango confit palet and glaze with the coconut coating.

   Pipe the vanilla mascarpone whipped cream and decorate with white chocolate and a gold dot.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Etienne Leroy

Halluin native near Lille (France), Étienne Leroy recently won the Pastry World Cup with a spectacular rock’n’roll-themed creation. He tells us about naturality and unveils his tricks for a successful mousse.