Spiced Kue Lapis Saint Honoré
Saint Honoré épice kue lapis
Jimbaranrecipe from chef Gerald Maridet
- Puff pastry
- 500g flour
- 12g salt
- 200ml water
- 150g butter
- 250g Tourage pastry butter
- Choux pastry
- 375ml water
- 125ml Milk
- 15g sugar
- 5g salt
- 200g butter
- 300g flour
- 500g eggs
- Lapis Paste Glaze
- 90g brown sugar
- 100g butter
- 120g raw sugar
- 120g flour
- 18g baking soda
- Mango Boba
- 500g mango purée
- 8g gelatin powder
- 1L water
- 12g sodium alginate
- Whipped cream
- 250ml Milk
- 250g liquid cream
- 2 vanilla pods
- 50g eggs
- 75g egg yolks
- 75g sugar
- 45g crème anglaise sauce mix
- 250g butter
- 350g whipping cream
- 75g Spekkoek spices
- Red & White Icing
- 300g sugar
- 150g water
- 300g glucose
- 200g condensed milk
- 30g gelatin leaves
- 100g white chocolate
- 300g clear sugar glaze
- 12g red food colouring
- 6g titanium dioxide
- 2g edible gold leaf
- 100g milk chocolate
- Vanilla pods
- Place all the ingredients, except the Tourage pastry butter, into a stand mixer bowl.
- Mix until smooth. Let rest for 5 hours and then turn five times with thepastry butter.
- Roll out the puff pastry to a 3mm thickness and bake between two baking sheets at 200°C for 25 minutes.
- Cool, then cut the dough into a rectangle
- Boil the water, milk, sugar, salt and butter.
- Stir in the flour and mix until smooth.
- Pour into a bowl, then add the eggs.
- Using a pastry bag, pipe the dough into circles the size of a hazelnut onto baking paper.
- Bake at 200°C for 15 to 20 minutes.
- Mix the warm mango purée with the gelatin powder, sieve then allow it to cool.
- Warm the water and sodium alginate in a small pan, then mix with the mango puree until smooth.
- Strain and cool.
- Heat the milk, cream and vanilla pods.
- Whisk the eggs with the egg yolks, sugar and custard powder.
- Pour this mixture into the hot liquid and beat until it reaches a firm texture.
- Immediately remove from the heat and continue to beat until smooth.
- Refrigerate. Once cooled, add half of the butter and mix well.
- Let it stand overnight.
- Add the remaining softened butter, whipping cream and Spekkoek spices.
Red and White Icing
- In a large pot, heat the sugar, water and glucose to 101°C while gradually adding in the condensed milk.
- Soak the gelatin in an ice bath and then pour in the preparation and add the white chocolate.
- Sieve and set aside. Add the transparent glaze and mix.
- When the temperature reaches 30°C, divide the mixture into two parts.
- Add red dye to one half and titanium powder to the other half.
- Fill the choux with the whipped cream and frost the choux with the red and white icing.
- Keep refrigerated to stabilize the glazing.
- Place the cold, iced choux onthe pastry.
- Prepare a thin layer of milk chocolate and place on the choux.
- 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.
GERALD MARIDET is a welltravelled pastry maker. After finishing school in Lyon, he quickly took off for a career overseas. He worked in Indonesia, Guatemala, Malaysia, Singapore, China and Mauritius for large hotel groups. He then moved to Dubai, where he was placed in-charge of the Food & Beverage Salam Hospitality Group, opening the concept Deli Shops, starring a line of pastries adapted to the local market. From there he moved on to the Shangri-La, Kuala Lumpur, and the Al Bustan Palace (Ritz-Carlton Group) in Oman where he was in-charge of teams of 18 to 35 people. Since 2014, Gerald Maridet has been the Head Pastry Chef at Pullman Hotel & Resort in Jakarta, Indonesia.