We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture.

The preparation consists of four key preparations, each designed to add a layer of complexity. Inside we find a mango jelly formulated with Agar-Agar and Pro-panacotta, a combination that provides firmness and elasticity, ideal for clean cuts and perfect integration within the assembly.

This is followed by an extremely light coconut chantilly, stabilized with Guar Gum, and enriched with premium ingredients such as Valrhona’s Oplays 33% chocolate and Adamance coconut purée, which provide a milky smoothness and a clean, natural flavor.

The recipe continues with a coconut mousse made with cold Inulin, which aids in the reduction of sugars and provides body and a velvety texture without losing freshness. For the base, Jason Tan creates an airy and stable sponge cake thanks to the use of Trehalose—which regulates sweetness—and cream of tartar, key to achieving a firm and homogeneous batter.

Circular in shape and finished with a bright neutral glaze, this petit gâteau reflects the perfect balance between texture, flavor, and advanced technique.

If you want to continue exploring the creative universe of Jason Tan, you can also consult his other recipes:
• Strawberry, Lemon and Basil Tartlet.
• Hukambi & Cherry.