Couronne De Noel by Marike van Beurden Choux pastries filled with mango and passion marmalade, exotic fruits cream and white chocolate crisp Choux pastry Milk 250 g Water 250 g 220 g Butter 10 g Salt 10 g Sugar 280 g Flour 200 / 250 g eggs Method Boil milk, water, butter, salt and sugar Add the flour and cook, then add eggs gradually Sugar dough Butter 90 g Brown french sugar 110 g Flour 110 g Method Mix all together, roll out Freeze and cut, place on top of the choux pastry Mango & Pineapple, Passion filling Brunoise mango 25 g Brunoise pineapple 75 g Mango puree 50 g Passionfruit puree 50 g Sugar 30 g Pectine NH 2 g Fresh passion fruit seeds 25g Method Warm up fruits and puree, add the premixed sugar and pectine last add the fresh passion fruit seeds Pabana Chantilly Pabana puree 650 g Gelcrem Cold 45 g Method Mix cold together in strong blender Whipped Cream 250 g Pabana gel 325 g Gelatine masse 30 g Mix all three ingredients together, let it set before piping Crispy Roasted Coconut powder 20 g Crumble 60 g Feuilletine 30 g Melted white chocolate 90 g Yoghurt powder 5 g Passion fruit powder 20 g Peta Zeta Sosa 20 g Method Mix all ingredients, roll out an let it set before cutting Cut 19cm round with an interior of 12cm Mango Jelly Ravifruit Mango puree 200 g Gelatine masse 55 g Method Mix both together, and let it set before cutting White chocolate decor Top ring - Extérieur 16.5 cm interior 14cm Bottom ring - Extérieur 21.5 cm interior 10cm
