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Momochacha

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OTTO TAY Coconut Banana
momochacha
Otto-Tay

Otto Tay

Voilà

Ingredients

For 14 servings

Puff pastry

1050 g pastry flour

29 g salt

210 g Debic Crème Butter

378 g water

500 g Debic Croissant Butter

Coconut mousseline

280 g coconut purée

14 g malacca palm sugar

14 g malacca palm sugar

2 g pandan leaves

23 g custard powder

1 g vanilla pod

60 g unsalted butter

0.7 g sea salt flakes

9 g gelatine mixture

270 g Debic Stand & Overrun

Taro filling

173 g steamed purple sweet potato

94 g steamed taro

48 g condensed milk

25 g milk

23 g Debic Crème Butter

0.2 g sea salt flakes

96 g Debic Stand & Overrun

Taro cube

100 g taro cubes (if possible from fresh sweet taro)

Pink guava coulis

175 g pink guava purée

36 g strawberry purée

0.5 g vanilla pod

17 g inverted sugar

18 g sugar

4 g pectin NH

Decoration and finishing

30 g dried purple sweet potato powder

Debic products used

5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
5ec30000-66dc-6a13-84b3-08d8f34f3325

Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Puff pastry

Mix the flour with the salt and the Crème Butter and gradually add the water.

Knead into a short dough, without gluten formation.

Leave the dough to rest in the refrigerator overnight.

Roll out the dough into a rectangle and place the Croissant Butter in the centre.

Fold 1 x double, 1 x single, and 1 x half & half.

Leave the dough to rest in the refrigerator for 1 hour, then roll it flat.

Leave to rest in the refrigerator overnight.

Cut the dough into 9 cm x 25 cm pieces (12 to 14 pieces).

Use an oiled steel rolling pin with a metal centre wrapped in baking paper.

Place the dough in the tin and press it down with the rolling pin.

Bake for about 25 minutes at 170°C. 

Coconut mousseline

Cook the ingredients according to the crème pâtisserie method and mix in the liquid Stand & Overrun.

Store in the refrigerator.

Whip the mousseline until soft peaks form.

Taro filling

Mix all the ingredients together thoroughly with a food processor.

Pink guava coulis

Heat the purée, vanilla pod, and inverted sugar to 45°C.

Gradually add the sugar-pectin mixture and bring to the boil.

Mix before use.

Assembly

Whip the coconut mousseline until semi-stiff and pipe 50% onto the baked puff pastry. 

Pipe the pink guava coulis onto the coconut mousseline. 

Divide the taro cubes over the coulis.

Pipe the taro filling on top using a vermicelli nozzle. 

Sprinkle with some dried purple sweet potato powder. 

Finish with pink guava coulis.

Recipe tags OTTO TAY Coconut Banana Pandan Taro Malaysia Debic Crème Butter Debic Tourage Butter Croissant Debic Stand & Overrun
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