Ca

Saint Honoré épice kue lapis

Jimbaran

Spiced Kue Lapis Saint Honoré

  • 8
Ingredients
  • 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
  • Garnish
  • 2g edible gold leaf
  • 100g milk chocolate
  • Vanilla pods
Method

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.

Gerald Maridet

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.

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