Chocolate & Mandarin Mini Gateaux

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Chocolate & Mandarin Mini Gateaux

Post by Admin on Wed Dec 28, 2016 6:35 pm

CHOCOLATE SABLE BRETON
125g Butter
125g Icing Sugar
2 Egg Yolks
2 Eggs
220g Flour
90g  Plein Aróme Cocoa Powder
1 Vanilla Pod
Cream butter and sugar then add the eggs. Mix in the flour and cocoa powder, knead smooth and rest. Roll onto a silpat and freeze, cut shape remove trimmings then freeze and bake at 170°c for 6 mins.
MANDARIN JELLY
500g Mandarin Juice
2g Agar Agar
50g Sugar
½ Vanilla Pod
5 Whole Mandarins
Combine all ingredients apart from the chopped mandarins whilst cold. Bring to the boil and then pour into moulds and add the chopped mandarins.
MADAGASCAR CHOCOLATE MOUSSE
250g Crème Anglaise
375g Madagascar Origine Rare (64%) Carma
5 Leaves Gelatine

2 pts Double Cream
Bloom the gelatine in cold water.  Heat the Anglaise and the chocolate until the chocolate has melted. Add the gelatine, then fold in the cream to make the mousse.
SPICED MANDARIN CREMEUX
100g Egg Yolks
1 Whole Egg
108g Granulated Sugar
150g Mandarin Puree
125g Unsalted Butter
1.5 Leaves Gelatine
1 tspn Cinnamon
1 tspn Ginger
Whisk eggs, sugar and puree until 85c over bain marie. Take off heat and add gelatine and softened butter. Pour into moulds and leave to set.
 
 
 
 
GREEN VELVET GLAZE
224g Water
430g Sugar
430g Glucose
20 Leaves Gelatine
430g White Velvet Melted
280g Condensed Milk
Green Food Colour as needed
Bring to the boil the water, sugar and glucose. Stir in the bloomed gelatine and then pour over the chocolate whisking until smooth. Stir in the condensed milk and add the green food colour and process with a hand blender. Cool to 30°c before using.
 
SPICED MERINGUE
1 Egg White
28g Castor Sugar
½ Tspn Cinnamon
½ Tspn Ground Ginger
Whip the egg whites until soft peaks then add the sugar at 3 stages with the spices whilst whipping until stiff peaks are formed. Pipe into little peaks and dry in a warming cupboard for an hour until crisp.
SPICED MANADRIN FOAM 
100ml Mandarin Puree
½ tspn Cinnamon
½ tspn Ginger
1g Xanthan Gum
1g Hyfoamer
Mix all with a stick blender.
MANGO & VANILLA FLUID GEL 
500g Mango Puree
5g Agar
112g Sugar

1 Vanilla Pod
Mix all whilst cold and boil for 3 minutes. Leave to set in the refrigerator and then blitz until smooth.
YELLOW SPRAY 
100g Tempered White Chocolate
100g Citrus Yellow Cocoa Butter
Combine together and use in a spray gun and spray onto cold mandarin cremeux.
  
MONTAGE / ASSEMBLY
-Place sable Breton in to mould.
-Place a mandarin jelly on top of sable and then pipe in mousse to the top and set.
-Pour over with the green glaze at 35°c.
-Spray the cold cremeux with the yellow spray mix and use cold spray if necessary directly onto part being sprayed to help set immediately.
-Place cremeux onto mousse and arrange the meringues, mandarin segments, mango gel and foam to decorate
 

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