Ingredients

Group 1
Ingredient
KG
Vanilla biscuit
-
Exotic Coulis
-
Mango Cream
-
Light Mango Mousse
-
Neutral Glazes
-
Total Weight: 0.000
Group 2
Ingredient
KG
Egg
0.375
Sugar
0.300
Flour
0.330
Baking Powder
0.012
Vanilla bean
-
Butter
0.270
Total Weight: 1.287
Group 3
Ingredient
KG
Passion fruit Gourmet
0.050
Water
0.020
Sugar
0.035
Gelatin mass (1/5)
0.024
Spicy Fruit Mango Earl Grey
0.500
Total Weight: 0.629
Group 4
Ingredient
KG
Passion fruit Gourmet
0.100
Gelatin mass (1/5)
0.045
White chocolate 30%
0.350
Butter
0.170
Mango Gourmet
0.350
Total Weight: 1.015
Group 5
Ingredient
KG
Mango Gourmet
0.100
Passion fruit Gourmet
0.020
Gelatin mass (1/5)
0.020
White chocolate 30%
0.225
Whipped cream 35%
0.500
Total Weight: 0.865
Group 6
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Diamond Glaze Neutral
1.000
Total Weight: 1.500

Method

1. Group 1 - Composition

2. Group 2 - Vanilla Biscuit (for 1 plate 40x60cm)

Method :
1. Mix slowly with a whisk eggs and sugar, add the powders and finish with hot liquid butter.
2. Spread out 1250g per plate 40x60cm and bake 8 minutes at 190°C.

3. Group 3 - Exotic coulis

Method :
1. Warm up the Passion Gourmet, water, sugar and add gelatin.
2. Mix with Mango Spicy Fruit and pour on biscuit into cutter, freeze.

4. Group 4 - Mango Creamy

Method :
1. Warm up the Passion Fruit Gourmet with gelatin mass and pour on chocolate.
2. Mix with butter and add the Mango Gourmet at the end.
3. Pour into a silicon mold and place a frozen insert of biscuit with coulis on the top.
4. Freeze.

5. Group 5 - Light Mango Mousse

Method :
1. Warm up Gourmet and gelatin mass.
2. Pour on chocolate to make an emulsion.
3. At 35°C, mix delicately with whipped cream.

6. Group 6 - Neutral Glaze

Method :
1. Boil hot gel and water together and mix with the Diamond Glaze.
2. Use at 35/40°C. Spray the cake with color spray before glazing.

7. Montage

1. Fill half of the silicon mold with mousse, place the frozen insert and freeze.
2. Remove from the mold, spray the colors like a real mango and glaze with Neutral Glaze.
3. Decorate with a small element made from modeling chocolate colored in green and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.

Ingredients

Group 1
Ingredient
KG
Vanilla biscuit
-
Exotic Coulis
-
Mango Cream
-
Light Mango Mousse
-
Neutral Glazes
-
Total Weight: 0.000
Group 2
Ingredient
KG
Egg
0.375
Sugar
0.300
Flour
0.330
Baking Powder
0.012
Vanilla bean
-
Butter
0.270
Total Weight: 1.287
Group 3
Ingredient
KG
Passion fruit Gourmet
0.050
Water
0.020
Sugar
0.035
Gelatin mass (1/5)
0.024
Spicy Fruit Mango Earl Grey
0.500
Total Weight: 0.629
Group 4
Ingredient
KG
Passion fruit Gourmet
0.100
Gelatin mass (1/5)
0.045
White chocolate 30%
0.350
Butter
0.170
Mango Gourmet
0.350
Total Weight: 1.015
Group 5
Ingredient
KG
Mango Gourmet
0.100
Passion fruit Gourmet
0.020
Gelatin mass (1/5)
0.020
White chocolate 30%
0.225
Whipped cream 35%
0.500
Total Weight: 0.865
Group 6
Ingredient
KG
Saphire 20 carrats
0.200
Water
0.300
Diamond Glaze Neutral
1.000
Total Weight: 1.500

Method

1. Group 1 - Composition

2. Group 2 - Vanilla Biscuit (for 1 plate 40x60cm)

Method :
1. Mix slowly with a whisk eggs and sugar, add the powders and finish with hot liquid butter.
2. Spread out 1250g per plate 40x60cm and bake 8 minutes at 190°C.

3. Group 3 - Exotic coulis

Method :
1. Warm up the Passion Gourmet, water, sugar and add gelatin.
2. Mix with Mango Spicy Fruit and pour on biscuit into cutter, freeze.

4. Group 4 - Mango Creamy

Method :
1. Warm up the Passion Fruit Gourmet with gelatin mass and pour on chocolate.
2. Mix with butter and add the Mango Gourmet at the end.
3. Pour into a silicon mold and place a frozen insert of biscuit with coulis on the top.
4. Freeze.

5. Group 5 - Light Mango Mousse

Method :
1. Warm up Gourmet and gelatin mass.
2. Pour on chocolate to make an emulsion.
3. At 35°C, mix delicately with whipped cream.

6. Group 6 - Neutral Glaze

Method :
1. Boil hot gel and water together and mix with the Diamond Glaze.
2. Use at 35/40°C. Spray the cake with color spray before glazing.

7. Montage

1. Fill half of the silicon mold with mousse, place the frozen insert and freeze.
2. Remove from the mold, spray the colors like a real mango and glaze with Neutral Glaze.
3. Decorate with a small element made from modeling chocolate colored in green and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.