SPICY PASSION GATEAU

andros pastries december spicy passion gateau

Curious about what a spicy pastry tastes like? Try our SPICY PASSION GATEAU: chili mixed with chocolate combined with ANDROS Frozen Mango Puree and ANDROS Frozen Passion Fruit with seeds Puree

ANDROS INGREDIENTS

I/ INGREDIENTS: FOR CAKE 30 X 40 CM

CHILI CHOCOLATE MOUSSE

  • Cream (1): 230g
  • Gluco syrup: 34g
  • Chili powder: 10g
  • Vanilla pod: 2 sticks
  • Sugar: 34g
  • Gelatine: 2 leaves
  • Dark chocolate: 420g
  • Cream (2): 230g

MANGO & PASSION CONFIT

  • ANDROS Frozen Mango Puree: 1kg
  • ANDROS Frozen Passion Fruit with seeds Puree: 300g
  • Sugar: 120g
  • Pectine NH: 20g

HAZELNUT & CHOCOLATE DACQUOISE

  • Egg white: 300g
  • Sugar: 100g
  • Icing sugar: 100g
  • Hazelnut powder: 300g
  • Cacao powde: 50g
  • Whole hazelnut: 100g

RED GLAZE

  • Milk: 230g
  • Cream: 230g
  • Sugar: 170g
  • Gelatine: 24g
  • White chocolate: 600g
  • Red food colouring: 5g

HAZELNUT PRALINE ROYALTINE

  • Hazelnut praline: 450g
  • Royaltine: 225g
  • White chocolate: 110g

II/ PREPARATION

1 – CHILI CHOCOLATE MOUSSE

  • Soak gelatine in ice water.
  • Whisk cream (1) lightly and keep cool
  • Cook cream (2) with milk, chilli powder until completely incorporated, add gelatin.
  • Pour the warm mixture into chocolate and stir, then let it cool.
  • Mix the mixture with whisked cream.

2 – MANGO & PASSION CONFIT

  • Mix sugar with pectin NH.
  • Cook ANDROS Frozen Mango Puree & ANDROS Frozen Passion Fruit with seeds Puree, then add sugar, pectin NH. Boil the mixture in 2 – 4 minutes, then let it cool.

3 – HAZELNUT & CHOCOLATE DACQUOISE

  • Roast hazelnut and chop it.
  • Whisk sugar and egg white, then mix with icing sugar, hanelnut powder, cacao powder and chopped hazelnut.
  • Bake at 180°C

4 – RED GLAZE

  • Soak gelatine in ice water.
  • Cook cream, milk and sugar, lift it down and add gelatine, white chocolate and red food colouring.

5 – HAZELNUT PRALINE ROYALTINE

  • Melt the chocolate, then mix with hazelnut, and add the royaltine

6 – PROCESS

  • Bake hazelmut dacquoise and let it cool down
  • Mix royaltine mixture and spread over the cake, then freeze.
  • Next pour mango mixture, passion confit and freeze
  • Finally, put the mousse on the top and freeze. Use after 24h.

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