Milk chocolate and mango entremets…an association of flavors that is not too usual since milk chocolate is generally combined with passion fruit……
Milk chocolate and mango entremets is a delicious and gorgeous dessert, not at all excessively sweet and with different textures that will win you over.
If you are looking for a dessert to celebrate your father, this is the perfect dessert.
Milk chocolate and mango Entremets
Ingredients
Mango crémeux
- 5 oz (140 g) plain custard
- 2/3 cup less 1 tbsp and 2 tsp (140 g) mango puree
- 1.5 tbsp (20 g) cold unsalted butter, diced
- 2.77 g gelatin, 200 bloom
- 13.85 g water to soak gelatin
- Plain custard
- 6 tbsp + 1 tsp (80 g) whipping cream
- 5 scant medium (70 g) egg yolks
- 3 tbsp (45 g) superfine granulated sugar
Mango confit
- 3/4 cup (180 g) mango puree
- 2 tsp (10 g) superfine granulated sugar (I)
- 3.5 g Nh pectin
- 2 tsp (10 g) superfine granulated sugar (II)
- 1 tbsp + 1 tsp (20 g) sifted fresh lemon juice
Dark chocolate sponge
- 1 scant small (30 g) whole egg, room temperature
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 2 tsp (10 g) invert sugar (or honey)
- 1/3 cup (40 g) pastry flour
- 1 tbsp (5 g) cocoa powder
- 2 g baking powder
- 5 tbsp (60 g) whipping cream, room temperature
- 3 tbsp (45 g) unsalted butter
- 1.5 oz (40 g) dark chocolate 66%, Caraibe Valrhona
- A pinch of salt
Milk chocolate bavarian cream
- 5.5 oz (155 g) plain custard
- 8.5 oz (235 g) milk chocolate 40%, Jivara Valrhona
- 3.33 g gelatin, 200 bloom
- 26.6 g water to soak gelatin
- 1 cup + 3 tbsp (270 g) whipping cream
- Plain custard
- 5.5 tbsp (80 g) whole fat milk
- 6.5 tbsp (80 g) whipping cream
- Scant 2 medium/large (35 g) egg yolks
- 1 tbsp (15 g) superfine granulated sugar
Milk chocolate mirror glaze
- 4 tbsp + 1 tsp (66 g) water
- 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
- 4.5 oz (125 ) glucose syrup, 60 De
- 4 tbsp + 1 tsp (85 g) sweetened condensed milk
- 4.5 oz (125 g) milk chocolate 41%, Alunga Cacao Barry
- 7.5 g gelatin, 200 bloom
- 37.5 g water to soak gelatin
Extra
- White chocolate, yellow coloured, chocolate ring
- White chocolate, yellow coloured, chocolate petals
- Milk chocolate petals
- Gold leaf
Instructions
Mango crémeux
Soak gelatin in cold water.
Prepare the custard with egg yolks, sugar, cream, cooking stirring constantly until 180F - 82°C.
Out of the heat, weigh the quantity of custard called in the recipe, add melted gelatin and stir combine.
Transfer the mixture into a jug, add mango puree and blend with a hand blender util smooth and silky.
When the mixture has reached about 105F - 40°C, gradually add the diced butter and blend until smooth and silky.
Pour 230 g of mango crémeux into a 6 inches round silicon mold (16 cm).
Refrigerate for about 3 hours to set, then freeze.
Mango confit
In a small bowl, combine the second mass of sugar with pectine Nh and set aside.
In a small pan, heat the mango puree with the first mass of sugar until 104F - 40°C.
Add sugar/pectine mixture and bring to a boiling point, stirring constantly.
Cook for about two minutes.
Out of the heat, add lemon juice and stir to combine.
Pour 155 g of confit into a 6 inches round silicon mold (16 cm).
Let cool at room temperature, refrigerate for about 3 hours to set, then freeze.
Dark chocolate sponge
Heat fan oven at 320F - 160°C.
In a small bowl, sift flour with baking, cocoa powder, salt and set aside.
Melt the chocolate with butter and set aside.
In a small bowl, whisk the whole egg with sugars until granulated sugar has dissolved.
Add the cream, melted chocolate and butter mixture and whisk to combine.
Then add sifted powders and whisk to combine.
Pour 230 g in an 8 inches - 20 cm. pastry ring.
Smooth the surface with a small spatula and bake for 13/14 minutes.
Out of the oven, let the biscuit completely cool, then remove the ring and with a 6 inches - 16 cm. pastry ring, cut a circle.
Set aside to assemble (you can freeze it).
Milk chocolate bavarian cream
Soak gelatin in cold water.
Melt the chocolate and set aside.
Prepare the custard with egg yolks, sugar, cream, cooking stirring constantly until 180F - 82°C.
Out of the heat, weigh the quantity of custard called in the recipe, add melted gelatin and stir combine.
Pour the custard in 3 batches over the melted chocolate and mix well with a spatula after each addiction.
Pour the mixture into a jug and mix with a hand blender.
Whip the cream until soft peaks form and combine the 2 mixtures.
Milk chocolate mirror glaze
Soak gelatin in cold water.
In a jug, pour sweetened condensed milk and chopped chocolate.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add melted gelatin and mix with a hand blender until smooth and shiny, for at least 2 minutes.
Cover with clingfilm, touching the surface and refrigerate overnight.
To assemble
Pour 255 g of bavarian cream in a 7 inches (18 cm) silicone mould (2 inches in high) and freeze for a few minutes.
Place the confit in the centre.
Pour 160 g of bavarian cream and freeze for a few minutes.
Place the crémeux in the center.
Add 110 g of bavarian cream.
Place the chocolate sponge, add more bavarian cream if necessary, and smooth the edges with a small spatula.
Freeze for 24/36 hours.
To serve
Remove the dessert from the mould and place it on a wire rack.
Heat the glaze in the micro wave and blend with a hand blender, and use when the temperature is about 85-95F - 30/35°C.
Remove the dessert from the mould and place it on a wire rack.
Glaze the entremets and garnish with chocolate and gold leaf.
Refrigerate for 8 hours before serving.
Enjoy !
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