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“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
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.
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.
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.
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.
150g whipping cream
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.
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
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.