Pullman Bangkok King Power - Luxury hotel - 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.