The Creations

Individual pastries

Mango

Descriptive diagram

Alphonso mango Tart

Granola shortbread

Butter
Sugar
Salt
Invert sugar
Vanilla powder
T55 flour
Rye flour
Baking powder

430g
200g
6g
30g
3g
630g
90g
15g

Soften the butter. Add the sugar, salt, invert sugar and vanilla powder. Beat in the 2 flours and baking powder. Roll out the dough until flat to a thickness of 2mm. Cut out disks 7cm in diameter. Make a hole in the centre of each disk. Bake for 12 minutes at 150°C. Coat the pastry with cocoa butter and a thin layer of white chocolate immediately after removing them from the oven, to prevent them from softening.

Mango jelly

PONTHIER mango purée
Gelatine

1000g
14g

Heat the PONTHIER mango purée then add the softened gelatine. Pour half-way up a Savarin flexipan 6cm in diameter, then refrigerate and turn out.

Mango mousse

Sugar
Glucose
Water
Egg whites
PONTHIER mango purée
Gelatine
Whipped cream

97g
38g
25g
68g
479g
25g
289g

Make an Italian meringue with the sugar, glucose, water and egg white. Heat the PONTHIER mango purée and add the softened gelatine. Once the meringue mixture is warm and stiff, remove from the beater and add a little mango purée to soften the mix. Then slowly add the meringue mixture to the mango purée. When the mixture is smooth and even, gently add the whipped cream. Fill a Savarin flexipan 6cm in diameter, then refrigerate and turn out.

Assembly

Put the mango jelly Savarin and the mango mousse Savarin together. Place on a disk of sweet pastry and top with another disk of sweet pastry.