Recipe components

Used products

Mango Passion Jelly

PreparationIngredients
Preparation

In a pot, bring all the ingredients to a boil. Cook at 65 Brix with refractometer.

Reserve until ready to use.

Ingredients
  • 195g
    Passion Fruit Puree La Fruitière
  • 105g
    Mango Puree La Fruitière
  • 60g
    glucose syrup
  • 60g
    granulated sugar
  • 4g
    NH pectin
  • 400g
    diced mango
  • 1
    vanilla bean
  • Q.S.
    lime zest

Chocolate Sweet Dough

PreparationIngredients
Preparation

Mix into Robot Coupe butter, hazelnut flour, almond flour, AP flour, powdered sugar and Cacao Barry Extra Brute Cacao Powder.

Add fresh eggs and salt.

Mix to have a homogenous texture.

Keep it in the fridge.

Roll with rolling pin at 2.5 mm

Bake at 350°F for 8 minutes.

Ingredients
  • 232g
    butter
  • 110g
    hazelnut flour
  • 80g
    almond flour
  • 330g
    A.P. flour
  • 123g
    powdered sugar
  • 42g
    Extra Brute
  • 80g
    eggs
  • 2g
    salt

Chocolate Ganache

PreparationIngredients
Preparation

Boil the cream, glucose and inverted sugar, add to the rest of the ingredients and mix with hand blender.

Cool down and refrigerate until ready to use.

Ingredients
  • 130g
    Heavy Cream 35%
  • 25g
    glucose syrup
  • 114g
    Excellence
  • 39g
    Alunga™
  • 26g
    butter

Pastry Cream

PreparationIngredients
Preparation

In a pot, bring to a boil the milk and vanilla bean, pour into the yolks, sugar and starch to temper.

Bring to a second boil with all ingredients.

Add the gelatine.

Set aside, until ready to use.

Ingredients
  • 300g
    fresh milk
  • 2
    vanilla bean
  • 74g
    eggs yolks
  • 30g
    granulated sugar
  • 24g
    corn starch
  • 16g
    gelatine mass

Meringue for Chocolate Chibouste

PreparationIngredients
Preparation

In a pot bring the sugar, water and glucose to a boil to reach 117°C. Mix the egg whites, and slowly pour the syrup.

Ingredients
  • 63g
    granulated sugar
  • 81g
    egg whites
  • 20g
    water
  • 72g
    glucose syrup

Chocolate Chibouste

PreparationIngredients
Preparation

Mix the pastry Cream with the melted Cacao Barry Ocoa™ Dark Coverture 70%.

Fold in Meringue form previous preparation.

Use as needed.

Ingredients
  • 190g
    pastry cream
  • 50g
    Ocoa™
  • 120g
    Meringue for Chocolate Chibouste

Chocolate Cream

PreparationIngredients
Preparation

Melt the chocolates with the butter.

With the warm pastry cream, mix in the chocolate butter mixture.

Fold in the whipped cream.

Reserve to use later.

Ingredients
  • 205g
    pastry cream
  • 23g
    Mexique
  • 23g
    Ghana
  • 23g
    Ocoa™
  • 16g
    butter
  • 91g
    whipped cream

Chocolate Financier

PreparationIngredients
Preparation

Put all the ingredients in the Robot Coupe.

Pour into Silpat at 3mm

Bake at 420°F for 4 minutes.

Ingredients
  • 187g
    powdered sugar
  • 37g
    almond flour
  • 25g
    Extra Brute
  • 40g
    pastry flour
  • 4g
    baking powder
  • 155g
    butter
  • 156g
    egg whites
  • 3g
    concentrated vanilla extract

Chocolate Shell

PreparationIngredients
Preparation

Melt and temper with Cacao Barry Excellence Dark Coverture 55% and the deodorized Cocoa Butter Mini Pistoles. Cast moulds and reserve.

Ingredients
  • 200g
    Excellence
  • 200g
    Deodorized Cocoa Butter