Biscuit of dark chocolate with mango and passion fruit cream photo

Biscuit of dark chocolate with mango and passion fruit cream

by Maarten Jordaens

 

Ingredients

  • Biscuit of dark chocolate
  • Cream of mango and passion fruit
  • Cylinder of almond cream

Preparation

Biscuit of dark chocolate

  • 400 g eggs
  • 170 g egg yolk
  • 230 g invert sugar
  • 115 g glucose
  • 380 g dark chocolate
  • 345 g cream (35%)
  • 115 g flour

heat the eggs, egg yolk, invert sugar and glucose to 55°C

at 55°C, beat in a Kenwood or Kitchen-aid

heat the cream and add to the chocolate, mix thoroughly to achieve an emulsion

mix a part of the whipped eggs with the chocolate emulsion to form a homogeneous dough

add the rest of the whipped eggs

add sieved flour and mix thoroughly

place in the oven for +/- 45 minutes at 160°C

Cream of mango and passion fruit

  • 240 g eggs
  • 280 g sugar
  • 320 g butter (ambient temperature)
  • 220 g Crop’s Passion fruit puree
  • 140 g Crop’s Mango fruit puree
  • 8 g gelatine

soak the gelatine in cold water

heat the eggs, sugar, mango and passion puree to 85°C

add the gelatine

cool to 37°C

add the butter by using a blender

Cylinder of almond cream

  • 100 g almond milk
  • 50 g Crop’s lemon puree
  • 100 g milk
  • 20 g cream powder
  • 50 g sugar
  • 4 egg yolks
  • 3 g gelatine
  • 470 g whipped cream (35%)

soak the gelatine in cold water

gently heat the almond milk, lemon puree, milk, cream powder, sugar and egg yolk to 85°C

add the gelatine

cool the mixture in the fridge to 25°C

add the whipped cream

fill cylinder shapes and place in the freezer

remove the mousse from the cylinders and leave to defrost slowly

Finishing

  • atsina cress
  • passion fruit

Product used

Mango puree
Mango photo

packaging: 1 kg