Pandan Dim Sum

Name: Pandan Dim Sum
Yield: 14 aumonières
Ingredients: For 14 crepes ø 24 cm; 100 g cake flour; 25 g sugar; 5 g orange zests; 40 g grape seed oil; 35 g melted unsalted butter; 120 g whole eggs; 3 g sea salt flakes; 350 g milk; 15 g The Botanist® gin 60% vol; For 40 pieces ø 4 cm :; 125 g milk; 125 g water; 125 g unsalted butter; 5 g sugar; 5 g sea salt; 300 g eggs; 162.5 g cake flour; +/- milk (use for adjust texture); 1 piece of 15 g:; 75 g praline paste 60%; 25 g milk chocolate; 75 g feuilletine; 2 g sea salt flakes; 1 piece of 10 g:; 10 g mango puree; 20 g passion puree; 66 g atomized glucose; 1 vanilla pod; 4 g algin

Chef :

Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia

Quantity :

Recipe for 14 aumonières

Download recipe

Ingredients

For 14 crepes ø 24 cm
100 g cake flour
25 g sugar
5 g orange zests
40 g grape seed oil
35 g melted unsalted butter
120 g whole eggs
3 g sea salt flakes
350 g milk
15 g The Botanist® gin 60% vol

Step

Warm the milk to 45°C, add in sugar, zests, oil, butter, salt and
eggs. Mix well and add in sieved flour. Follow by The Botanist®
gin. Blend it well and cook the crepe on a cooking flat pan (nonstick
pan) with a diameter of 24 cm.

Ingredients

For 40 pieces ø 4 cm :
125 g milk
125 g water
125 g unsalted butter
5 g sugar
5 g sea salt
300 g eggs
162.5 g cake flour
+/- milk (use for adjust texture)

Step

Boil together milk, water, butter, sugar and salt. Add in flour
when boiling and stir the mixture for around 3 minutes. Pour
the mixture into the mixer and mix until cool down a bit and
start to add in the eggs slowly. Adjust the texture by adding
extra warm milk. Pipe on the tray (diameter 4 cm). Spray oil on
surface. Bake at 180°C. Open trigger. Around 25 minutes.

Ingredients

1 piece of 15 g:
75 g praline paste 60%
25 g milk chocolate
75 g feuilletine
2 g sea salt flakes

Step

Mix well all together. 1 crepe wrap 15 g. Use as base before
place the choux on the crepe.

Ingredients

1 piece of 10 g:
10 g mango puree
20 g passion puree
66 g atomized glucose
1 vanilla pod
4 g algin
20 g icing sugar
400 g mango cubes
1 lime zest
40 g The Botanist® gin 60% vol.

Step

Warm all the purees, glucose, vanilla and icing sugar to 40°C,
add in algin (mix with 10% of sugar). Bring to boil, stop the heat.
Add in mango cubes, zest and The Botanist® gin.

Ingredients

20 g Pandan leaves
400 g coconut milk
8 whole eggs
300 g sugar
150 g butter
4 g sea salt
160 g whipping cream

Step

Blend the pandan leaves with milk, sieve the mixture. Use slow
heat keep stirring. Bring all the ingredients cook to simmering
except butter. After 35°C, blend in soft butter.

Ingredients

1 piece of 20 g:
450 g whipping cream
135 g Pandan Kaya
1 vanilla pod
40 g The Botanist® gin 60% vol.

Step

Mix well and whip to medium peak.

Ingredients

For 1 cocktail:
60 ml The Botanist® Gin
30 ml Simple syrup
Soda water

Step

Sparkling, fruity
Strength: 2/3
Difficulty: 1/3

Shake gin, syrup and lemon juice in an iced shaker until lightly
frosted. Strain into ice highball glass. Top with Soda water.
Garnish with Pandan XLB. Glassware: Highball