By François Galtier
Ingredients
FRESH SHORTBREAD
for 20 Cakes
- Flour T55 250 g
- Icing Sugar 75 g
- Almond Powder 35 g
- Salt 1 g
- Lemon Zests 3 g
- Candia Professional Signature Gourmet Butter 140 g
- Lemon Juice 25 g
WHITE TEA MOUSSE
for 20 Cakes
- Candia Professional Whole Milk 105 g
- White Tea 20 g
- Gelatin Mass (1/5) 30 g
- White Chocolate 30% 225 g
- Lemon Zests 6 g
- Candia Professional Signature Whipping Cream 35% 500 g
MANGO CREAMY
for 20 Cakes
- Kalamansi Puree 70 g
- Candia Professional Signature Gourmet Butter 150 g
- Gelatin Mass (1/5) 45 g
- White Chocolate 30% 350 g
- Mango Puree 400 g
MANGO CHANTILLY
for 20 Cakes
- Mango Puree 240 g
- Candia Professional Signature Gourmet Cream 40% 100 g
- Gelatin Mass (1/5) 35 g
- White Chocolate 30% 200 g
- Candia Professional Signature Gourmet Cream 40% 500 g
MANGO MACERATED
for 20Cakes
- Fresh Mango 1000 g
- Lime Zests SQ
CHOCOLATE SHELL & VELVET
- Cocoa Butter 300 g
- White Color 30 g
- White Chocolate 30% 500 g
- Gold Dust SQ
Composition
Fresh Shortbread
White Tea Mousse
Mango Creamy
Mango Chantilly
Mango Macerated
Chocolate Shell & Velvet
FRESH SHORTBREAD
for 20 Cakes
Mix all ingredients except lemon juice to incorporate all cubes of butter into the powders and get sandy mixture. Finish the dough with lemon juice at the end to link the powders together. Roll out at 4 mm and cut ø8 cm discs. Bake between 2 airmats at 160°C around 18 min in ventilated oven.
WHITE TEA MOUSSE
for 20 Cakes
Warm up milk and infuse tea for 15min, sift and scale again the milk to be the right quantity. Warm up infused milk with gelatin and pour on chocolate with lemon zests to make a ganache. At 35°C add delicately soft whipped cream.
MANGO CREAMY
for 20 Cakes
Warm up mango1 with butter and gelatin mass, pour on chocolate to make a ganache and add mango2 at 15/20°C. Blend, pour around 130 g per ring ø12cm on top of cake layer and 15 g in silicon mold Globe 26 ø4,5 cm, then freeze.
MANGO CHANTILLY
for 20 Cakes
Warm up puree with extract, first cream and gelatin, and pour on chocolate to make a ganache, then add at the end the liquid cold fresh cream. Let cooling down in refrigerator before whipping.
MANGO MACERATED
for 20Cakes
Melt chocolate and add oil, then mix with other ingredients.
CHOCOLATE SHELL & VELVET
Warm up cocoa butter to 120°C, add to chocolate and blend with color. Use at 35°C, with gold dust also after the velvet.
MONTAGE
Pour around 200g of mousse into the cake mold already sprayed with chocolate shell, place the frozen insert of cake and marmalade, and close all the mold with 5mm of crispy before freezing. Unmold, spray the white velvet at 35°C on frozen cake, then the gold dust, and place the red carpet and the woman with red dress.
