EXOTIC PAVLOVA

Tanguy Maksud is a young apprentice in the Pastry, Ice cream, Chocolate and Confectioner's Trades.

He is dedicated to vegan pastry.

Alexandre Thabard, also an apprentice of the Patent for Pastry, Confectionery, Chocolate and Ice-cream Trades. It focuses on reduced sugar recipes

They teamed up on this "4-hand" recipe using Yumgo Blanc as well as Natsuc, a natural birch sugar and plant based substitute for common sugar.

 

Thanks to them !

PREPARATION
FOR ABOUT 8 PAVLOVAS

 

FRENCH MERINGUE INGREDIENTS
  • 130 gr of YUMGO White

  • 130 gr of "Natsuc" sugar

  • 70 gr cornstarch

  • 60 gr of "Natsuc" mixed

  • QS Grated coconut

 

STEPS
  • Beat YUMGO White until stiff , add "Natsuc" in 3 times

  • Add the sugar mixed with the starch

  • Poach on a 4.5cm half-sphere flexiplan, sprinkle with grated coconut

  • Bake 1h30 at 100 ° C, empty the meringue shell in order to obtain a very fine shell

  • Return 1:30 to 100 ° C

 

EXOTIC COMPOTE INGREDIENTS
  • 5 gr of water

  • 15 gr of "Natsuc"

  • 50 gr of "Alphonso Ponthier Mango" puree

  • 6 gr of "Natsuc"

  • 2.5 gr Pectin Nh Topping

  • 50 gr of banana cube

  • 50 gr of mango cube

  • 50 gr of pineapple cube

  • 5 gr lime

 

STEPS
  • Make a caramel with water and Natsuc

  • Deglaze with the puree then add the Natsuc and pectin Nh Topping

  • Give a broth and pour the fruit into cubes previously mixed with lemon juice

  • Mold in 4.5 cm half-sphere

 

VANILLA MOUSSE INGREDIENTS
  • 160 gr of vegetable cream

  • 80 gr soy milk

  • 20 gr cocoa butter

  • 25 gr of Natsuc

  • 5 gr of Pectin NH 325

  • 2 Bourbon vanilla pods

  • 280 gr of mounted vegetable cream

 

STEPS
  • Heat vegetable cream and soy milk

  • Infuse the vanilla for 15 minutes and heat to 70 ° C

  • Stir in pectin with Natsuc and bring to a boil

  • Pour over the cocoa butter and mix everything

  • Let cool down 24 hours

  • Smooth the cream and incorporate the whipped vegetable cream

 

ASSEMBLY
  • Garnish the meringue shell with the vanilla mousse and insert the exotic compote.

  • Poach a nice tip on top

  • Decorate with mango strips, fresh coconut and vene cress.