“Banjar” Crémeux with Tropical Fruits & Almond Crunch
Plated desserts

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with Nyangbo 68%

Original recipe by Dionne Himmelfarb. Dionne Himmelfarb is the Executive Pastry Chef at Ethan Stowell Restaurants and oversees 13 restaurants within the group. Chef Himmelfarb lives in Ballard neighborhood in Seattle with her husband, daughter and German Shepherd Luna. She was born in the Indonesian island of Bali, and is constantly inspired by the flavors of home.

6 steps

Recipe Step by Step


tropical fruits crémeux

300g Whipping cream

100g pineapple purée

100g fresh lime juice

100g mango purée

140g yuzu juice

150g coconut purée

200g egg yolks

165g granulated sugar

420gNYANGBO 68%

Combine the first 6 ingredients together in a medium pot and bring it to warm over a medium heat.

Melt the chocolate and set aside. Place a fine chinoix on top.

Combine egg yolks and sugar in a medium bowl. Temper the yolk mixture with warm cream mixture, place all back together in the pot and cook it to 79°C (175°F).

Turn off the heat and strain the anglaise in to the melted chocolate. Emulsify the mixture using a hand blender to obtain a glossy mixture with a certain elasticity.

Press a plastic wrap directly on the surface and let it chill for at least 4 hours.


Hazelnut Streusel

50g cake flour

50g un-blanched hazelnut meal

50g brown sugar

50g room temperature butter

1g vanilla extract

Combine all ingredients in a kitchen aid with a paddle attachment. Mix it in low until a cohesive dough is formed.

Chill the dough for 2 hours.

Preheat the oven to 107°C (225°F) low fan.

Using a cheese grater, grate the dough and bake it until it is nicely brown, approximately 16 minutes.


Coconut-Lime Sauce

250g coconut purée

20g fresh lime juice

2g xanthan gum

Combine coconut and lime juice and let it macerate for 24 hours.

The next day sheer in xanthan gum to the mixture by using a vita prep.

Set aside until you need to use it.


Pineapple Chip

AN Thinly sliced pineapple

Simple syrup using 1:1 ratio of water to sugar

Place the pineapple slices in the syrup.

Lay them flat on a sheet tray lined with a silicone mat.

Bake them in 60°C (140°F) for 4 hours.


Ivoire Cream

150g whipping cream

30gIVOIRE 35%

Bring the cream to warm over a medium heat. Melted the chocolate in a separate bowl.

Pour the warm cream over the melted chocolate and whisk to combine.

Let it chill overnight.

The next day whip the cream to soft peak.


Sugar Decor

350g Fondant

150g glucose

5 drops tartaric acid

20-25 drops yuzu oil

Cook fondant and glucose to 162°C (323°F). Add drops of tartaric acid and yuzu oil, mix carefully.

Pour on to a silicone mat and let it cool.

Take a small piece and heat it to 180°C (356°F).

Stretch it in between 2 silicone mats and roll/shape it.

Assembly and finishing

“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 cream to fill in any gaps using a small start tip and sprinkle it with lime zest. Top with a quenelle of tropical fruit cremeux and garnish it with maldon salt and sugar decor. Finally draw a line of coconut lime sauce on the plate.