Pullman Bangkok King Power - Luxury hotel - Indulgence

Indulgence


Discover the secret recipe of our new celebrity pastry “Indulgence“, one of the most sumptuous desserts at The Junction At Pullman.

1. Soft Chocolate Sponge Cake (for 1 tray 60×40 cm)

Ingredients

  • Icing Sugar 125 g
  • Sicoly Granulated Orange Peels 50 g
  • Butter 150 g
  • Dark Chocolate 65% 150 g
  • Egg Yolks 7 units
  • Egg Whites 7 units
  • Sugar 125 g
  • Flour 150 g

Method

  • Put icing sugar and butter in the kitchen aid or kenwood bowl and mix with the paddle until emulsified.
  • Add the chocolate melted but not so hot.
  • Then add the egg yolks and keep mixing at medium-high speed until get a smooth texture.
  • Whip egg whites with sugar until get nice soft picks meringue.
  • Add the meringue on the previous mixture carefully and then the flour also with the spatula carefully.
  • Pipe the mix on a baking tray with parchment paper and bake at 180ºC for 12 minutes approximately.

2. Crunchy Praline

Ingredients

  • Almond Praliné 225 g
  • Milk Chocolate 40% 90 g
  • Butter 30 g
  • Cocoa Butter 25 g
  • Maldon Salt 2 g
  • Crunchy Wafer 40 g

Method

  • Melt the cocoa-butter and the chocolate together.
  • Add the praline, the butter, the salt and the crunchy wafer.

3. Mango and Mandarin Compote

Ingredients

  • Sicoly Mango Purée 180 g
  • Sicoly Mandarin Juice 120 g
  • Sicoly Orange Granulated Peels 40 g
  • Fresh Mango 500 g
  • Honey 90 g
  • Sugar 30 g
  • Pectin NH 8 g
  • Gelatin 10 g (5 units)

Method

  • Combine sugar and pectine.
  • Put the gelatin sheets in cold water for 15 minutes.
  • Heat the purée at 40ºC and ad little by little the mix of sugar and pectin.
  • Bring to boil stirring. Add the honey and boil again.
  • Out of the heat add the diced mango and the gelatin.
  • Mix and place on the desired molds.

4. Mango-Mandarin and Chocolate Mousse

Ingredients 

  • Sicoly Apricot Purée 200 g
  • Sicoly Mandarin Purée 120 g
  • Milk Chocolate 40% 500 g
  • Cream 35% 600 g
  • Gelatin Sheets 4 units (8 g)

Method

  • Melt the chocolate at 45ºC.
  • Heat mango purée and then melt into the gelatin sheets already soaked in cold water.
  • Then add the remaining purée.
  • Combine by mixing both preparations and at 30ºC fold into the semi-whipped cream.

5. Milk Chocolate Glazing

Ingredients

  • Water 170 g
  • Sugar 300 g
  • Glucose Syrup 300 g
  • Milk Chocolate 40% 350 g
  • Gelatin Sheets 16 g
  • Condensed Milk 200 g

Method

  • Mix sugar, water and glucose and bring to boil.
  • Remove from the heat and add the hydrated gelatin and the condensed milk.
  • Pour onto the melted chocolate and praliné and mix well until combined.
  • Let to rest 12 hours into the fridge and use at 40ºC on the cake completely frozen.

Finishing

  • Fill the molds with the mousse and insert the compote already frozen.
  • Pipe some more mousse and cover with the sponge. Freeze. Glaze and decorate.

Accessaddress

Pullman Bangkok King Power
8/2 Rangnam Road, Thanon-Phayathai, Ratchathewi, 10400 Bangkok
Thailand
Tel: +66 (0)2 680 9999
Fax: +66 (0)2 680 9998

google_map
  • indulgence
Book a room
Book a room
close