Jimbaran

Puff pastry

1. Place all the ingredients, except the Tourage pastry butter, into a stand mixer bowl.
2. Mix until smooth. Let rest for 5 hours and then turn five times with thepastry butter.
3. Refrigerate.
4. Roll out  the puff pastry to a 3mm thickness and bake between two baking sheets at 200°C for 25 minutes.
5. Cool, then cut the dough into a rectangle

Choux pastry

1. Boil the water, milk, sugar, salt and butter.
2. Stir in the flour and mix until smooth.
3. Pour into a bowl, then add the eggs.
4. Using a pastry bag, pipe the dough into circles the size of a hazelnut onto baking paper.
5. Bake at 200°C for 15 to 20 minutes.

Mango Boba

1. Mix the warm mango purée with the gelatin powder, sieve then allow it to cool.
2. Warm the water and sodium alginate in a small pan, then mix with the mango puree until smooth.
3. Strain and cool.

Whipped Cream

1. Heat the milk, cream and vanilla pods.
2. Whisk the eggs with the egg yolks, sugar and custard powder.
3. Pour this mixture into the hot liquid and beat until it reaches a firm texture.
4. Immediately remove from the heat and continue to beat until smooth.
5. Refrigerate. Once cooled, add half of the butter and mix well.
6. Let it stand overnight.
7. Add the remaining softened butter, whipping cream and Spekkoek spices.

Red and White Icing

1. In a large pot, heat the sugar, water and glucose to 101°C while gradually adding in the condensed milk.
2. Soak the gelatin in an ice bath and then pour in the preparation and add the white chocolate.
3. Sieve and set aside. Add the transparent glaze and mix.
4. When the temperature reaches 30°C, divide the mixture into two parts.
5. Add red dye to one half and titanium powder to the other half.

Assembly

1. Fill the choux with the whipped cream and frost the choux with the red and white icing.
2. Keep refrigerated to stabilize the glazing.
3. Place the cold, iced choux onthe pastry.
4. Prepare a thin layer  of milk chocolate and place on the choux.
5. Using a pastry bag with a round tip, pipe on the whipped cream and decorate it with gold leaf, mango balls, crushed Kue Lapis and vanilla pods.