Recipe components

Used products

Chocolate butter dough

PreparationIngredients
Preparation

Blend together all ingredients.

Ingredients
  • 360g
    flour
  • 1g
    Baking powder
  • 190g
    butter
  • 120g
    icing sugar
  • 20g
    almond powder
  • 25g
    Plein Arôme
  • 65g
    eggs

Choux dough

PreparationIngredients
Preparation

Boil together water and butter. Add salt, sugar and flour and let dry. Blend in the egg with the milk. Fill up the demi sphere with the pastry. Lay on top of a silpan and bake for 40 min. on 180°C.

Ingredients
  • 200g
    water
  • 100g
    butter
  • 2g
    salt
  • 8g
    Sugar
  • 150g
    flour
  • 150g
    eggs
  • 125ml
    milk

Chutney of mango-passion

PreparationIngredients
Preparation

Boil together mango puree and passion puree. Blend in sugar, pectine NH, semi-candied orange and Cointreau.

Ingredients
  • 140g
    mango puree
  • 60g
    passion fruit purée
  • 30g
    Sugar
  • 4g
    NH pectin
  • 40g
    Semi-Candied Orange
  • 10g
    Cointreau

Cremeux

PreparationIngredients
Preparation

Heat cream, sugar and yolk. Blend in gelatin powder and water. Then add the Cacao Barry chocolate. Mix in butter.

Ingredients
  • 180ml
    40% cream
  • 30g
    sugar
  • 115g
    yolk
  • 1g
    Gelatin powder (fish)
  • 10ml
    water
  • 40g
    Fleur de Cao™
  • 20g
    butter

Merengue

PreparationIngredients
Preparation

Whisk together egg whites, sugar, flower sugar and Cacao Barry chocolate. Pipe the merengue into demi sphere. Bake at 120°C till dry.

Ingredients
  • 300g
    egg whites
  • 300g
    sugar
  • 250g
    Flowersugar
  • 50g
    Plein Arôme

Crème of goat yoghurt

PreparationIngredients
Preparation

Blend mascarpone with goat yogurt. Heat milk, egg yolk, vanilla, sugar and gelatin to 85°C. Mix the two batters together and store in a cool place.

Ingredients
  • 50g
    mascarpone
  • 50g
    Goat yogurt
  • 250ml
    milk
  • 1piece(s)
    egg yolks
  • 1piece(s)
    vanilla
  • 50g
    sugar
  • 10g
    gelatin

Structure

Fill the pastries with the crémeux. Fill the merengue with the chutney. Put the two halfs together with a chocolate disk in between. Decorate with a demi sphere. Finish with the cream of goat yogurt and decoration.