PASTRY RECIPES Senza categoria

Pandam croffin by Carles Mampel

Pandam is a leaf of a plant widely cultivated in Asia (Indonesia, India, etc.) its most basic use is culinary, providing a very subtle touch to aromas of cooked basmati rice, walnuts. In this case it is used in powder to give the dough color and flavor. Combined with a coconut cream.

Coconut filling

200 gr coconut puree RAVIFRUIT
200 gr coconut milk
100 gr Syrup txt (50% sugar50% water)
20 gr lemon juice
35 gr cold Gelcrem SOSA

Mix everything with the blender until it is a fine and smooth cream. Inject into the base of the pandam croffins.

Carles Mampel
Instagram @cmampel

Articolo precedente

The Italian tomato spaghetti become a dessert

Articolo successivo

The Italian in NYC

Articoli simili

ABBONATI A PASTICCERIA INTERNAZIONALE