Image Image Image Image Image Image Image Image Image Image
> > Passion fruit Danish dough Lotus by Angelo Vantoorn
No Comments

Passion fruit Danish dough Lotus by Angelo Vantoorn

September 3, 2019
Passion fruit Danish dough Lotus by Angelo Vantoorn
Danish dough, passion fruit jam, litchi marzipan, nougatine


In so good #22 we had the opportunity to go inside one of the schools that has best spread the teaching of pastry both in Malaysia and in the countries of its area of influence. We refer to the Academy of Pastry Arts. Angelo Vantoorn is the bread and viennoiserie specialist within its team of professors, one of the subjects taught to the students that the center has throughout Asia and the Middle East.

Coming from Miami (Florida),  some of the highlights of Angelo Vantoorn’s career are his time at Johnson and Wales University and his work for both Michael Mina and the Four Seasons hotels in the United States.

Passion Lotus, Heart of the tropics

“Coming from Miami, which is full of tropical flavors, and living in South Asia which is abundant with beautiful tropical fruit, this viennoiserie just seems natural.  The lotus flower grows from the mud until it emerges above the water and blooms in a variety of beautiful colors. I feel this symbolizes not only my journey but that of any chef. The tart flavors of fresh passion fruit create a contrast to the sweetness of litchi and the richness of the butter. Adding the nougatine gives an extra texture not normally found in viennoiserie. I wanted to create something that felt home to those of us who live in the tropics and exotic to those just exploring the diversity of its flavors for the first time.”

Angelo Vantoorn

Passion fruit lotus

Danish doughpassion fruit lotus top view

  • 1413 g T45 flour
  • 28 g salt
  • 163 g sugar
  • 212 g eggs
  • 71 g fresh yeast
  • 212 g cold water
  • 282 g milk
  • 353 g Butter 84%
  • 500 g folding butter

Mix all ingredients except 353 g of butter and folding butter for 3 minutes on slow speed. After 2 minutes add 353 g of butter and mix on medium speed 10 minutes until smooth dough has been formed. Remove 800 g of dough and add 8 g of yellow powdered color and mix until fully combined. Take both doughs and leave room temperature for 30 minutes and move to freezer for 1 hour. Remove doughs from freezer and leave at 4c overnight. Next day’s Roll plain dough to 6 mm and place 500 g folding butter in center of dough and lock in butter. Roll to 6mm. Take 500 g of yellow colored dough and place over 2/3 of the plain dough with butter inside. Continue to perform single fold and place at 4ºC for 30 minutes. Remove dough from refrigerator and roll to 6 mm and give one double fold. Place directly into freezer and leave from 1 hour to 24hrs. Remove dough from freezer and thaw at 4ºC. Roll remaining yellow colored dough and cover the top of laminted dough and roll together to 2 mm. Place rolled dough into freezer until frozen. Cut into lotus shape place in mold and proof at cool room temperature 1 hour. Move to proofing box at 26ºC and proof another hour. Push 20 g of marzipan into center of dough and cover with halve sphere of frozen jam on top of marzipan. Bake at 160ºC in convection oven for 20 minutes. Brush with sugar syrup after baking and place on nougatine.

Passion fruit jam

  • 600 g frozen passion fruit puree
  • 60 g fresh passion fruit pulp
  • 297 g raw sugar
  • 13 g Gellan Gum
  • 1 g salt

Bring passion fruit puree, fresh passion fruit pulp, and half of sugar to a boil. Mix remaining raw sugar and gellan gum and whisk into boiling raspberry. Bring back to a boil and cook for 1 minutes adding salt and lemon zest at the end. Immediate pour into 4 cm silicon half sphere mold and freeze until ready to use.

Litchi marzipanAngelo van Toorn assambling dessert

  • 500 g almond powder
  • 75 g litchi puree
  • 50 g water
  • 75 g trimoline
  • 240 g sugar

Bring water, sugar and trimoline to a boil place in food processor with remaining ingredients and blend until smooth paste. Spread on silpain and cool down.


  • 125 g sugar
  • 75 g toasted almond nibs
  • 40 g water
  • 25 g glucose

Make caramel with water, glucose, and sugar. When light caramel have been achieved stir in almond nibs and pour on silpat and cool down. Blend caramelized almond nibs until fine powder. With sifter sift over lotus shaped stencil and bake at 160c for 6 minutes. Slightly cool nougatine and remove from silpat and while still warm bend to desired shape.

Angelo Van Toorn red lotus

The red fruits version of this Danish dough lotus by Angelo Vantoorn

Discover the creations of other chef instructors of the Academy of Pastry Arts such as Lim Chin Kheng, Ming Ai Loi and Wei Loon Tan in sogood#22

Back to Recipes