INFO:

Tropical Croquembouche: Choux pastry with turmeric craquelin | Mango & green chili compote | Roasted coconut chantilly You can take the girl out of the tropics, but you cannot take the tropics out of the girl. The judges asked us to showcase a croquembouche that reflects us. Mangoes, both ripe and unripe, are often eaten with chili powder, salt & pepper in Sri Lanka so I wanted to play on that childhood favourite of mine, but I wanted to incorporate the freshness of green chili versus the raw taste of powdered red chili. I added the crunchy star fruit because it’s one of my favourite fruits ever, and it added a nice bit of relief from eating all that caramel. Despite my caramel taking donkeys years to form, I’m so so happy with this dish! It was a fun little cook, and I love how “me” this whole plate looks.