Pandan pound cake and mandarin compote
- Glucose syrup - 50 g
- Butter - 150 g
- Sugar - 110 g
- Invert sugar - 10 g
- Eggs - 150 g
- Almond powder - 80 g
- Cake flour - 45 g
- Bread flour - 45 g
- Baking powder - 6 g
- Pandan essence - 20 g
- Vanilla essence with seeds - 10 g
Add the eggs one by one.
Add the powders.
Incorporate the mandarin compote.
Bake in a 160˚C oven for 30-40min.
- Les vergers Boiron Mandarin Puree - 300 g
- Sugar - 30 g
- Fresh mandarins or oranges (segments only) - 600 g
- Gelatin - 6 g
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.