Caramel Peanut Pandan Petit Gâteau
Featured Ingredients
Whipping Cream 35%
Technical Benefits
- European quality made with Asia standards
- 35% butter fat, made with European milk
- Rich dairy taste
- Good overrun volume
- High stability
- Freeze-thaw stable
- Ideal for cake masking & decoration
An edible masterpiece inspired by the beloved flavour of Malaysia – pandan featuring peanut dacquoise and pandan tiramisu, enveloped in a rich caramel embrace, and finished with a chocolate gourmet coating.
Ingredients
Peanut Dacquoise
| Ingredients | Quantity (Gr) |
| Egg White | 320 |
| Sugar | 128 |
| Peanut Powder | 196 |
| Icing Sugar | 76 |
| Cake Flour | 70 |
| Salt | 2 |
| Corn Flour | 8.5 |
| Total | 800.5 |
Yield: 60cm x 40cm
Pandan Tiramisu (for building the cake)
| Ingredients | Quantity (Gr) |
| Debic Whipping Cream | 2000 |
| Mascarpone | 280 |
| Icing Sugar | 180 |
| Pandan Extract | 185 |
| Gelatin Mass | 78 |
| Total | 2723 |
Caramel Spread
| Ingredients | Quantity (Gr) |
| Sugar | 126 |
| Glucose | 128 |
| Whipping Cream | 338 |
| Glucose | 66 |
| Sea Salt Flake | 4 |
| Peanut Paste 100% | 112 |
| Unsalted Butter | 92 |
| Total | 866 |
Chocolate Gourmet (for dipping)
| Ingredients | Quantity (Gr) |
| White Chocolate Couverture | 300 |
| Liposoluble Green Powder | +/- |
| Cocoa Butter | 15 |
| Grape Seed Oil | 30 |
| Total |
Green Cocoa Butter (for spray)
| Ingredients | Quantity (Gr) |
| White Chocolate Couverture | 30 |
| Liposoluble Green Powder | +/- |
| Cocoa Butter | 300 |
| Total |
Preparation Procedure
Peanut Dacquoise
- Whisk the egg white and sugar become meringue, follow by sifted dry ingredients.
- Bake 160°C Fan4 Vent IN. About 12 mins.
Pandan Tiramisu
- Whisk the Debic whipping cream, mascarpone, icing sugar with Pandan Extract into soft Peak, fold in melted gelatin.
Caramel Spread
- Warm cream and glucose 66g together. Make a caramel with sugar and glucose, deglaze with warm cream and glucose.
- Blend in peanut paste and butter when it cools down to 37°C. Keep in chiller for piping.
Chocolate Gourmet
- Melted all and blend well, Use at 40°C
Green Cocoa Butter
- Melted all and blend well, Use at 40- 45°C
Featured Ingredients
Whipping Cream 35%
Technical Benefits
- European quality made with Asia standards
- 35% butter fat, made with European milk
- Rich dairy taste
- Good overrun volume
- High stability
- Freeze-thaw stable
- Ideal for cake masking & decoration
