Pandan aka the Asian vanilla, is famous for its green color and unique aroma. The meringue is crispy on the outside and soft and chewy on the inside. The pastry creme (often used as filling for cakes, pies or pastry) has the special pandan liqueur ‘Bandoeng22’ added to it.
Give this heavenly new pastry a try! It’s like biting into a pandan cloud. Close your eyes and indulge your senses with a taste of coconut, combined with the pastry cream with the sweet flavor of Pandan and an aroma of floral grass. Right after, you will experience the extra dimension offered by the new pandan liqueur Bandoeng22, complimenting the whole and raising this masterpiece to a higher level. Wow!
Remember you’ve seen it here first! Enjoy!
3 egg whites / 100 gr / 3.5 oz
150 gr / 5.3 oz granulated sugar
100 gr / 3.5 oz powdered sugar
Crème Patisserie / Pastry Creme
250 ml milk
90 gr / 3.2 oz egg yolk
60 gr / 2.1 oz granulated sugar
20 gr / 0.7 oz all purpose flour
250 gr / 8.8 oz real butter
125 gr / 4.4 oz powdered sugar
375 gr / 13.2 pastry creme
20 drops Pandan Past – flavouring & coloring concentrated
1 shot / 1.5 fluid oz. Bandoeng22 – Pandan liqueur
Grated dried coconut
White chocolate melted with pandan paste
For the Meringue
Line a baking sheet with parchment paper. Beat the egg whites with the granulated sugar to a stiff mass. Fold in the powdered sugar. Put this in a piping bag and form circles on the baking sheet. To make them all the same in size, draw circles of 3.5″ in diameter with a pencil on the parchment paper. You could use a ramekin or a cookie cutter ring. Bake for 30 minutes at 150C / 300F degrees – for soft content and light caramel taste.
For the Pastry Creme
Bring the milk and half of the sugar to a boil. Put the remaining ingredients in a bowl and mix well. Pour the boiling milk into the bowl while stirring well. Put everything back in the pan and let it cook well – only once (until you see the first bubble burst). Pour the pastry cream on a dish and cover it with plastic. Put in the fridge.
For the Pandan Creme
Beat the butter smoothly with the powdered sugar and add the cooled pastry cream and the pandan paste and the new pandan liqueur Bandoeng22*. Beat this until it is a smooth mass.
The end product
Build the pastry. Spray a rosette of cream on a slice of meringue and add another slice of meringue on top. Brush the sides with the cream and roll it through the grated coconut. The height of the pastry is about 2″. Decorate the top of the pastry with a piping bag and add a chocolate figure that looks like a piece of pandan leaf. Melt white chocolate and add pandan paste to it. Brush some of that mixture on wax paper and let it cool/harden. For tips follow this link.
Are you in a pandan mood? Check out my Pandan Cake Pops here.
*Bandoeng22 Pandan Liqueur is only available in the Netherlands – for now.