Ingrédients
Les vergers Boiron Coconut Cream Puree 250g
Sucrose 50g
Egg yolks 50g
Gelatin, hydrated 4 sheets
Heavy cream (36% fat) 200g
Mexican vanilla paste 5g
Ingrédients
Sucrose 100g
Pectin NH 10g
Les vergers Boiron Passion Fruit puree 200g
Water 150g
Citric acid 4g
Ingrédients
Les vergers Boiron Passion Fruit puree 100g
Sweet potato, roasted and pureed 100g
Sucrose 100g
Water 100g
Agar 3g
Ingrédients
Unsalted butter, softened 100g
Confectioner’s sugar 100g
Cashew flour 100g
Whole eggs 100g
Cake flour 15g
Ingrédients
Unsalted butter, softened 250g
Confectioner’s sugar 125g
Salt 2g
Whole egg 75g
Cake flour 500g
Caramelized cashews
Cilantro

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.
Michael LAISKONIS's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.