93 g flour T55
2,9 g baking powder
66 g butter
131 g milk
169 g egg yolks
75 g egg whites (1)
241 g egg whites (2)
183 g sugar
Step
Sift the flour and baking powder. Boil the butter and milk and
pour over the flour. Put everything back in the saucepan and
dry lightly. Cool to 50°C. Microwave the yolks and whites (1) to
37/38°C and gradually add to the previous mixture. The final
temperature should be around 40/45°C. Beat the egg whites
(2) with the sugar until they form soft peaks. Add this meringue
to the previous mixture. Spread on 40 x 60 cm baking sheet.
Cooking in convection oven: 170°C, speed 2, damper open,
for 15 minutes. After cooling, cut 3 discs 12 cm in diameter per
entremets and 1 5 x 45 cm strip, per entremets.
2. EXOTIC CONFIT
Ingredients
94 g passion fruit puree
94 g mango puree
15 g sugar
3,4 g pectin NH
0,9 g gelatin 200 blooms
Step
In a saucepan, bring the purees to 40°C. Combine the sugar and
pectin and gradually add to the purees. Bring to a boil. Hydrate
the gelatin powder and then add to the confit, out of the fire.
3. COINTREAU® BAVAROISE
Ingredients
18 g cream (35% fat)
18 g milk
12 g egg yolks
13 g sugar
1,8 g gelatin 200 blooms
9 g Cointreau® 60%
103 g whipped cream (35% fat)
Step
Bring the cream, milk, yolks and sugar to 85°C. Strain and
add the hydrated gelatin. Cool to 27/30°C. Incorporate the
Cointreau®. Mix. A 10/12°C, add the whipped cream.
4. ASSEMBLY & FINISHING
Ingredients
900 g japanese sponge
125 + 75 g exotic confit
75 g x 2 layers of Cointreau® bavaroise
150 g fresh mango cubes
Icing sugar
Candied orange zest
Lemon balm leaves
Step
Apply a strip of Japanese sponge inside a 15 cm circle. Pour
125 g of exotic confit into a 12 cm circle and freeze. Mix the
remaining confit with 75 g of fresh mangoes, diced (1.5 cm).
Place the first cookie (12 cm) at the bottom of the circle. Place
75 g of Cointreau® bavaroise for the first layer. Place a second
sponge and pipe 30 g of Cointreau® Bavaroise. Place the frozen
confit insert and pipe 45 g of Cointreau® Bavaroise. Place the
third sponge, press lightly. Freeze.
Sprinkle with icing sugar the edges of the charlotte. Spread
the fresh mango-exotic confit mixture on top. Decorate with
candied orange zest and some lemon balm leaves.
