Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
1. CREPES
Ingredients
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.
2. PÂTE À CHOUX
Ingredients
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.
3. FEUILLETINE BASE
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
4. MANGO COMPOTE
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.
5. PANDAN KAYA
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
6. PANDAN THE BOTANIST® CHANTILLY
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.
8. The cocktail : Tom Collins
Ingredients
For 1 cocktail
60 ml The Botanist® Gin
30 ml Simple syrup
Soda water
Step
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
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