This Ramadan, Indulge In Chef Nicolas Descriaux’s Brilliance An Executive Pastry Chef, overseeing the dessert and bakery operation at Kuramathi Maldives; Nicolas Descriaux is a pastry expert with over twenty-five years of culinary experience. Prior to joining Kuramathi Maldives in 2016, he was the Executive Pastry Chef at W Hotel Bangkok and held roles in palaces, hotels and top Michelin star restaurants around the globe.
Chef Nicolas attained a Masters Certificate in pastry from his native country, France and he is as fluent in English as his mother tongue. Being raised in the country’s South West region; he was able to grow in an environment that is rich in nature, acquired a strong admiration for precise taste and quality products. He believes in the importance of selectively sourcing high quality local ingredients. After having lived in Thailand for a few years, Chef Nicolas introduced delicacies inspired by the tropics – creating desserts that ranged from simple to highly innovative.
He believes in fostering a creative work environment, that also reinforces engagement and strengthens the bond within Kuramathi’s pastry and bakery team members. Chef Nicolas understands that bringing together passion, talent and exceptional ingredients; emphasizes simplicity and authenticity – this results in a brilliant experience in pastries
“ I am always pleased to use our home grown ingredients, like young coconuts (they are amazing!), edible flowers, herbs, screw pine, red chili and many more locally produced ingredients from our hydroponic garden. A big thank you to our gardener team and of course to our pastry and bakery team members – you guys are amazing! ”
Recipes for Chocolate Coco Mango :
1. Passion mango curd
Ingredients
- 45.00g . Mango Puree
- 55.00g . Passion Fruit Puree
- 55.00g . Eggs Yolk
- 65.00g . Eggs
- 50.00g . Sugar
- 70.00g . Butter
- 03.00g . Gelatine Leaves
- 01.00g . Lime Zest
Recipe Steps
- In a pan boil for 2 minutes while whisking:
mango puree, passion fruit puree, eggs, egg yolk, sugar. - Add the gelatin soaked in cold water mix well, then add the soft butter and mix well.
- Cool down, whisk a little and add the lime zest thinly and freshly zested
2. Mango Confit
Ingredients
- 150.0g . Fresh Mango
- 25.00g . Sugar
- 55.00g . Mango Puree
- 02.00g . Gratted Vanilla Bean
- 05.00g . Cornflour
- 06.00g . Gelatine Leaves
- 01.00g . Lime Zest
Recipe Steps
- In a pan boil for 2 min :
mango puree, vanilla, cornflour + sugar. - Prepare and peel the fresh nice mango, dice 1 cm cubes, add in the warm puree, stir a little to mash little.
- Add the gelatine leaves already soaked in cold water, Cool down, stir a little and add the lime thinly and freshly zested.
3. Coconut Espuma
Ingredients
- 225.0g . Coconut Puree
- 40.00g . Sugar
- 02.00g . Salt
- 160.0g . Cream
- 03.00g . Gelatine Leaves
- 01.00g . Pandan Aroma
Recipe Steps
- In a pan warm up together coconut puree, sugar, salt.
- Add the gelatine leaves already soaked in cold water, when melted add the cold cream, blend well and add the aromas.
- Let it infuse over night, blend, then pour in a syphon bottle, twice. Shake well before and use.
4. Coconut Daquoise
Ingredients
30.00g . T45
40.00g . Hazelnut Powder
40.00g . Shaved Coconut
95.00g . Icing Sugar
05.00g . Egg White Powder (F)
50.00g . Sugar
135.0g . Egg White
Recipe Steps
- Mix the sugar with the egg white powder and start a french meringue, (add gradually the sugar in the eggs while whisking)
- Sift all together the dry ingredients left and add gently to the meringue. Spread the mix on a baking paper to 1 cm thickness.
- Bake at 180 -190 °C for about 12 min.
When cold, cut small cubes and rings to hold the coconut.
5. Chocolate coconut shell
Ingredients
- 200.0g . White Chocolate
- 55.00g . Cocoa Butter
- 150.0g . Dark Chocolate
Recipe Steps
- Melt the white chocolate and cocoa butter to 45 °C,
- Deep the mini balloons at 3/4, let set, and repeat 2 more times.
- Melt the dark chocolate to 55 °C, cool down to 31 °C, coat the white chocolate one time. When set brush the outside.
6. Decor garnish
Ingredients
- 01.00g . Mint Leaf Tops
- 20.00g . Young Sliced Coconut
- 10.00g . Diced Mango 5mm
- 05.00g . Passion Fruit Sqeezed
