Français
English
中文 (中国)
한국어
Flip your tablet
for better navigation
By Johanna le Pape
Ingredients
150g
1,2L
SHORTCRUST DOUGH
- Candia Professional Extra Taste Butter 150g
- Icing sugar 95g
- Almond powder 30g
- Salt flower 1g
- Eggs 60g
- Vanilla powder 1g
- Rice flour 200g
- Chestnut flour 60g
PISTACHIO DACQUOISE
- Icing sugar 135g
- Almond powder 80g
- Pistachio powder 75g
- Rice flour 30g
- Egg white 150g
- Sugar 50g
MANGO-PASSION CRÉMEUX
- Candia Professional Whipping Cream 200g
- Passion puree 150g
- Mango puree 200g
- Egg yolk 100g
- Sugar 50g
- Masse gelatine 90g
MANGO-PASSION CONFIT
- Mango puree 250g
- Passion puree 150g
- Pectine 325NH95 15g
- Sugar 40g
- Passion fruit 1
- Fresh mango 70g
PISTACHIO GANACHE
- Candia Professional Whipping Cream 300g
- Gelatine mass 14g
- White chocolate 200g
- Pistachio paste of Bronte 100g
- Candia Professional Whipping Cream 700g
PASSION GLAZE
- Water 150g
- Sugar 300g
- Glucose syrup 300g
- Concentrated milk 200g
- Gelatine mass 150g
- White chocolate 250g
- Yellow food coloring 1g
Step1
Shortcrust Dough
- Mix the Candia Professional Extra Taste butter with the icing sugar.
- Add the almond powder, the salt, the eggs and the vanilla.
- Add the 2 flours and stir until it becomes homogeneous.
- Bake at 170°C for 12min.
Step2
Pistachio Dacquoise
- Sift the icing sugar.
- Add the almond, the pistachio powder and the rice flour.
- Beat the egg white and add the sugar little by little until it becomes a meringue.
- Add the powder to the meringue.
- On a baking tray (40/60) with a silpat, spread the dacquoise.
- Bake it at 180°C for 12min.
Step3
Mango-Passion Crémeux
- In a saucepan, cook the Candia Professional Whipping cream, the fruit puree with the egg yolk and sugar into a “crème anglaise”.
- Pour over the masse gelatine.
- Mix and let set in the fridge overnight.
Step4
Mango-Passion confit
- In a saucepan, heat the fruit puree.
- At 40°C, add the pectine mixed with the sugar.
- Bring to a boil and let set in the fridge overnight.
- Add the passion fruit and the fresh mango cutted as a “brunoise”.
- Pour over the mould and freeze it.
Step5
Pistachio Ganache
- Heat the 300g of Candia Professional Whipping Cream.
- Pour over the gelatine mass, then the white chocolate and the pistachio paste.
- Mix. Add the 700g of cream.
- Mix and strain.
- Keep in the refrigerator for 24 hours.
- With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
Step6
Passion Glaze
- In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
- Pour over the condensed milk and gelatine mass.
- Mix and pour over the chocolate.
- Mix and set in the fridge overnight. Use the glaze around 38°C.
Step7
Montage
- Place the pistachio dacquoise in the tartlet.
- Pour the mango and passion cremeux over it.
- Let set in the fridge.
- Place a fıne chocolate on top.
- Whip the pistachio ganache, place the insert of passion-mango confıt inside.
- Freeze, unmould and cover with the chocolate glaze at 38°C.