For 1 sponge of 40 x 60 cm
133 g egg yolks
92 g saccharose (2)
67 g inverted sugar
75 g passion fruit puree
200 g mango puree
20 g egg white powder
91 g saccharose (1)
133 g flour T45
33 g potato starch
17 g grape seed oil
17 g butter
Total weight: 875 g
Step
Beat egg yolks with saccharose (2) and inverted sugar. At the
same time, whip the passion fruit puree, mango puree, egg
white powder and saccharose (1) and let form. Gently mix the
two preparations and add the sifted powders. Finish by adding
the grape seed oil and butter mixture at 40/45°C. Spread on
Teflon® sheet. Cook at 180°C for about 12 minutes. Return to
the oven.
2. PASSION MANGO MOUSSE
Ingredients
365 g cream (35% fat)
68 g trehalose
68 g pasteurized egg whites
10 g 200 bloom gelatin powder
58 g water to hydrate gelatin
324 g mango puree
67 g passion fruit puree
Total weight: 960 g
Step
Whip the cream and refrigerate. Make a Swiss meringue with
the trehalose and egg whites. Dissolve the gelatin in the purees
at 50°C. Cool the gelified puree at 30°C. Gradually add the
Swiss meringue, then the whipped cream. Use immediately.
3. MANGO JELLY
Ingredients
37 g trehalose
1 g xanthan gum
375 g mango puree
8 g 200 blooms gelatin powder
48 g water to hydrate gelatin
Total weight: 469 g
Step
Mix the trehalose with xanthan gum. Add gradually while
mixing on the mango puree. Hydrate the gelatin with water.
Melt the hydrated gelatin with a little xanthan puree. Mix
together and pour
4. STRONG COFFEE CRUMBLE
Ingredients
80 g butter 82%
100 g brown sugar
90 g flour T65
8 g ground coffee
2 g soluble coffee
1 g Fleur de sel
Total weight: 281 g
Step
In a mixer bowl with the paddle attachment, place all the
ingredients and knead until the mixture is smooth. Sift through.
Bake at 150°C for about 20 minutes. Reserve in a dry place.
5. RUM COFFEE MILK JAM
Ingredients
400 g cream (35% fat)
133 g coffee beans
then
267 g coffee infusion
44 g saccharose
1 g Fleur de sel
74 g glucose
9 g water
5 g soluble coffee
7 g cocoa butter
9 g butter
30 g Iles du Vent rum
Total weight: 979 g
Step
Bring the cream to a boil, add the coffee beans and brew for
15 minutes. Strain this infusion, recover 267 g. In a saucepan,
pour the coffee infusion, saccharose, Fleur de sel, glucose,
soluble coffee previously hydrated with water. Cook at 103°C.
At 40°C, add cocoa butter and butter. Emulsify with a hand
blender, then add Iles du Vent rum. Reserve at 4°C.
6. COFFEE MOUSSE
Ingredients
140 g cream (35% fat) (1)
18 g coffee beans
3 g 200 blooms gelatin powder
18 g water to hydrate gelatin
70 g Felchlin 36% Edelweiss white chocolate
350 g cream (35% fat) (2)
Total weight: 599 g
Step
In a saucepan, bring the cream (1) to a boil, add coffee beans
and infuse for 20 minutes. Strain and adjust the weight to 140
g with cream. Boil to 80°C, add the gelatin previously hydrated
and pour over the white chocolate. Mix to 30°C then add the
whipped cream (2).
7. RUM COFFEE WHIPPED GANACHE
Ingredients
140 g cream (35% fat) (1)
18 g coffee beans
3 g 200 blooms gelatin powder
18 g water to hydrate gelatin
70 g Felchlin 36% Edelweiss white chocolate
350 g cream (35% fat) (2)
30 g Iles du Vent rum
Total weight: 629 g
Step
Bring the cream (1) to a boil, then add crushed coffee. Infuse
for 20 minutes, strain and adjust the cream weight to 140 g. Boil
to 80°C, add the hydrated gelatin and pour over the chocolate.
Mix to emulsify. Add cold cream (2) and Iles du Vent rum. Mix
again and set aside at 4°C for 12 hours before use. Whip at the
desired texture, use immediately.
8. ASSEMBLY
Ingredients
12 g white chocolate cup ø 8.5 cm x height 4.5 cm
(thermoforming)
6 g strong coffee crumble
Mango ladyfinger (4.5 cm)
12 g Iles du Vent rum coffee milk jam
15 g mango passion mousse
25 g Iles du Vent rum coffee whipped ganache
Poaching diameter: 5.5 cm
12 g coffee mousse
6 g mango jely ø 2.5 cm, in a silicone half-sphere mould
Neutral gel
Cocoa powder
Candied lemon zest
