By Laura Grinwis Pastry chef at HANOS

At a recent customer event hosted by Hanos Delft, several Michelin-starred chefs showcased their culinary creations using ingredients from the Hanos range. Among the featured products was Bandoeng’22 Pandan Liqueur, which received special attention from Hanos’ product advisors.

For this occasion, pastry chef Laura Grinwis developed a unique dessert praline: an open white chocolate bonbon filled with mango, banana, pandan liqueur, and espresso. A delicious and visually stunning creation, finished with fresh cress and crunchy elements.

Laura is happy to share her recipe:

Components:

Valrhona Ivoire open bonbons
Mango compote
Mango caramel
Bandoeng’22 banana cream
Jorda Espresso crunch
Atsina cress

Preparation:

Valrhona Ivoire open bonbons
Temper 250 grams of Valrhona Ivoire white chocolate. First, brush a streak of green cocoa butter into the bonbon mold, then pour in the tempered white chocolate. Allow to set completely.

Mango compote
1 ripe mango
Juice of 1 lime

Peel the mango and cut the flesh into fine brunoise cubes. Puree the trimmings and mix them with the lime juice into the diced mango.

Mango caramel
150 g granulated sugar
60 g water
200 g mango puree
100 g Valrhona Ivoire white chocolate
3 g salt

Heat the sugar and water until a golden brown caramel forms. Meanwhile, gently warm the mango puree. Carefully deglaze the caramel with the puree and continue cooking until all the sugar has dissolved. Remove from the heat and stir in the white chocolate and salt until smooth. Let cool.

Bandoeng’22 banana cream
500 g banana puree
150 g sugar
150 g egg yolks
150 g whole egg
15 g gelatin
150 g unsalted butter
50 ml Bandoeng’22 Pandan Liqueur

Soak the gelatin in cold water. Heat the banana puree, sugar, and eggs while stirring to 80°C. Add the squeezed gelatin. Let cool to 45°C, strain the mixture, and blend in the butter using an immersion blender until smooth. Stir in the pandan liqueur and let cool.

Plating the pralines

Gently fill the open bonbons with a spoonful each of banana cream, mango compote, and mango caramel. Garnish with Jorda espresso crunch and Atsina cress from Koppert Cress. Serve immediately. For a complete experience, enjoy with a glass of Bandoeng’22 Pandan Liqueur.