Recipe components

Used products

Exotic Compotée

PreparationIngredients
Preparation

Bring fruit juices, sugar and vanilla to a boil. Add pineapple and boil for 2 min. Add mango and boil for 2 min. Add banana and boil for 2 min.

Ingredients
  • 40g
    orange juice
  • 25g
    lime juice
  • 35g
    sugar
  • 1piece(s)
    vanilla
  • 125g
    diced pineapple
  • 180g
    diced mango
  • 125g
    sliced banana

Mango marinated

PreparationIngredients
Preparation

Bring fruit juice, vanilla and sugar to a boil. Add mango and leave to cool.

Ingredients
  • 20g
    orange juice
  • 15g
    lime juice
  • 20g
    sugar
  • 0,5piece(s)
    vanilla
  • 100g
    diced mango

Crème Patissiere Chocolat

PreparationIngredients
Preparation

Bring milk to a boil. Mix sugar, egg yolk and cream powder, add and bring to a boil. Fold in couverture.

Ingredients
  • 250g
    milk
  • 60g
    sugar
  • 60g
    egg yolks
  • 20g
    cream powder
  • 110g
    Mexique

Pâte à Choux Chocolat

PreparationIngredients
Preparation

Bring water, milk, butter, salt and sugar to a boil. Add flour and quickly stir (roast). Add cocoa powder and cocoa mass. In a Kitchen Aid gradually add eggs.

Bake at: 180°C / 42 min.

Ingredients
  • 225g
    water
  • 96g
    milk
  • 145g
    butter
  • 3g
    salt
  • 4g
    sugar
  • 175g
    flour
  • 15g
    Extra Brute
  • 17g
    Grand Caraque
  • 320g
    eggs

Vanilla, Mascarpone Chantilly

PreparationIngredients
Preparation

Warm milk and vanilla pod. Add couverture and mix. Mix mascarpone with some of the liquid cream and add. Add remaining cream. Leave to cool to 5°C. Whip before application.

Ingredients
  • 20g
    milk
  • 0,5piece(s)
    Vanilla pod
  • 40g
    Zéphyr™
  • 40g
    mascarpone
  • 140g
    liquid cream

Crunchy base

PreparationIngredients
Preparation

Mix tempered couverture with remaining ingredients.

Ingredients
  • 100g
    Extra-Bitter Guayaquil
  • 5g
    oil
  • 10g
    Pailleté Feuilletine™