Taylor’s x Genting 26th April 2024

Phyllo Mille Feuille

1. Roll Phyllo Around Tube of around
Phyllo Sheet 4cm Cm Diameter and height of 6cm.
Butter Wrap with aluminum and bake till
golden brown.
2.

Yuzu Curd 1. Bloom Gelatine with 5x water.

2. Cream Sugar and egg yolk till sugar
Sugar 360gm dilutes.
Lemon Puree/ Lemon Juice 320gm 3. Mix in Lemon Juice/Lemon Puree and
Yuzu Juice 100gm stir well.
Eggs 6 Nos 4. Cook over a double boiler till 84c.
Butter 800gm 5. Melt gelatine over a double boiler and
Gelatine 8gm add into mixture.
6. Allow to cool till around 50c and mix
in butter and hand blend till all
incorporated.
7. Wrap and allow to chill before using
for pipping.

Vanilla Pastry Cream 1. In a bowl Cream Egg yolk,

Cornstarch, and sugar till pale.
Milk 875gm 2. Scrape Vanilla Seeds into milk and
Egg yolk 10 nos bring to a boil.
Cornstarch 113gm 3. Pour 1/3 boiled milk into egg yolk
Sugar 153gm mixture and mix.
Butter 100gm 4. Pour the mixture back into the pot of
Vanilla Pod 4 Nos milk and cook and whisk till thickens
like custard cream.
5. Remove from stove and add in butter
and mix well.
6. Put mixture into a bowl and wrap the
surface store in a refrigerator.

Mascarpone 1500gm 7. Soften vanilla Pastry Cream in a

machine with a paddle and fold in
mascarpone before service.
 Taylor’s x Genting 26th April 2024

Vanilla Chantilly Cream

1. Mix everything in a KitchenAid mixer
Cream 1.5kg and whisk at slow speed till medium
Icing Sugar 150gm peak.
Vanilla Pod 1 Nos.

Exotic Compote
1. Bloom the 24gm of gelatine with
Passionfruit Puree 1.8kg 120gm Water.
Mango Puree 300gm 2. Bring Passionfruit puree and mango
Lemon Juice 66gm puree to a simmer
Cornstarch 36gm 3. Mix Cornstarch with Lemon Juice to
Sugar 170gm dilute. Add into Passionfruit and
Gelatine 24gm mango mixture and bring to boil to
Mango Cube 800gm thicken.
Passionfruit Pulp 100gm 4. Melt Gelatine over a double boiler and
add into thicken Puree mixture.
5. When temperature of Puree cools to
33celsius mix in Mango cube and
Passionfruit pulp.
6. Pour Mixture into a 1/1 GN tray. The
mixture should be 2-3cm thick.
7. Wrap and allow to freeze in the Fridge
to set.

Salted Caramel Ice Cream 1. Put Cream, Milk and Sea Salt in a pot
and bring to simmer
Sugar 864gm 2. In another pot Mix Sugar and glucose
Glucose Syrup 360gm and cook till a Caramel stage.
Agar Agar 14gm 3. Carefully add in Milk, Cream and
Cream 2160gm Seasalt mixture into the caramelized
Sea Salt 29gm sugar.
Milk 1656gm 4. Stir to ensure all caramel is diluted.
5. Add in the agar agar and bring to boil
to activate the agar agar.
6. Pour mixture into 6 - 7 Pacojet Beaker
and allow to freezer overnight.