Mango
by Antonio Bachour
for 3 cakes of 21cm
Chocolate dacquoise cake
40g all purpose flour
30g cocoa powder
115g almond flour
135g icing sguar
7g egg white powder
70g granulated sugar
190g egg whites
procedure:
1.Preheat oven to 180℃.
2.In a bowl, sift flour,cocoa powder,almond flour and icing sugar.
3.In a separate bowl,whisk to combine egg white powder and granulated sugar.
4.Whip egg whites at medium speed in bowl of a stand mixer, fitted with a whisk attachment.
5.Add egg white powder mixture slowly and continue to whip to medium stiff peaks.
6.Fold dry ingredients into whipped egg whites.
7.Line 3 cake pans of 16cm with parchment paper and pipe mixture evenly, baking for 11-15 minutes.
Hazelnut streusel
110g hazelnut , ground
90g all purpose flour
90g brown sugar
100g unsalted butter, softened
procedure:
1.Preheat oven to 180℃.
2.In a stand mixer fitted with a paddle attachment, beat all ingredients to combine until crumbly.
3.Line a sheet tray with parchment paper. Pour mixture onto lined tray and bake for 12 minutes or until golden.
Crispy hazelnut streusel
190g hazelnut praliné
100g valrhona Jivara milk chocolate, 40%, melted
50g toasted hazelnuts, chopped
100g hazelnut streusel
1g sea slat
procedure:
1.In a medium size bowl, mix parliné with chocolate.
2.Add hazelnuts,streusel and salt and stir to combine.
3.Divide mixture between 3 insert molds of 16cm, press to 4mm thickness and freeze until ready for use.
Mango cremeux
8g silver gelatin sheets
250g mango puree
250g whole eggs
75g egg yolks
200g granulated sugar
200g unsalted butter
procedure:
1.Soak gelatin in ice water until softened,squeeze out excess water and set aside.
2.In a small pot, bring mango puree to a simmer.
3.In a small bowl, whisk to combine eggs, yolks and sugar m and pour in hot mango liquid to temper.
4.Return mixture to pot and cook to 82℃, whisking often.
5.Remove from heat,stir in gelatin to dissolve, cool to 40℃ before whisking in butter until smooth.
6.Spread mixture evenly into 3 insert molds of 16cm and freeze until ready for use.
Mango jelly
10g silver gelatin sheets
392g mango puree
84g granulated sugar
42g water (for the puree)
q.s fresh diced mango
procedure:
1.Soak gelatin in ice water until softened, squeeze out excess water and set aside.
2.In a small pot,bring puree,sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature.
3.Prepare 3 insert molds of 16cm and spread in fresh diced mango evenly.
4.Pour jelly over mango. Freeze until ready for use.
Chocolate glaze
32g silver gelatin sheets
110g water (for the syrup)
50g glucose
110g dextrose
110g heavy cream
25g non fat milk powder
350g granulated sugar
140g cocoa powder
240g valrhona absolu neutral glaze
procedure:
1.Soak gelatin sheet in ice water until softened,squeeze out excess water and set aside.
2.In a small size pot, add water, glucose and dextrose and cook to 40℃.
3.Add cream, milk powder,sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve.
4.Strain over neutral glaze and blend with an inmersion blender.
5.Set aside to cool. Glaze at 35℃.
Chocolate strip
q.s valrhona Dulcey blond,32%, tempered
q.s dark chocolate, tempered
procedure:
1.Cut a rectangle of acetate sheet that cna cover a 21cm cake mold.
2.Ladle a small amount of tempered chocoalte onto acetate sheet. Spread out couverture with an angled palate knife to a thin even layer.
3.Run a small knife around edge of acetate sheet and transfer it to a sheet tray.
4.When chocolate starts to set, take a piece of baking paper cut to same size acetate sheet and place it on top of chocolate.
5.With baking paper sitting slightly higher then acetate sheet, roll acetate around the cake molk. Allwo to set for a few hours.
Dark chocolate mousse
12g silver gelatin sheets
330g heavy cream
330g whole milk
130g egg yolks
70g granulated sugar
3u vanilla beans,split & scraped
1400g valrhona Manjari chocolate, 64%, chopped
1200g heavy cream, whipped to soft peaks
procedure:
1.Soak gelatin sheet in ice water until softened,squeeze out excess water and set aside.
2.In a medium size pot,bring heavy cream and milk to a boil.
3.In a small bowl, whisk to combine egg yolks and sugar and slowly add hot liquid to temper. Cook mixture to 82℃, and add drained gelatin.
4.Place chocolate into a medium size bowl, pour hot mixture over it, whisk to emulsify.
5.Allwo to cool to 30℃, and then fold in whipped cream.
Assembly
1.Line a 21cm ring mold with an acetate strip.
2.Build entremet upside down in following order.
a. Pipe a layer of Dark chocolate mousse.
b. Place Hazelnut streusel on top of mousse.
c. Place some more mousse onto hazelnut streusel.
d. Add mango cremeux insert.
e. Add a small amount of mousse.
f. Place mango jelly on top of mousse.
g. Add small amount of mousse and finish with chocolate dacquoise cake.
3.Freeze. Glaze frozen cake.
4.Decorate with chocolate garnish and mango jelly. Place chocolate strip around entremets. Place gold leaf on top of jelly.
