Pastry Recipes Individual pastries
CALAMANGO

Not only visually glowing and eye-catching, Calamango also hides a tasty almond cake below the Calamnsi and Mango cremeux.

ANDROS INGREDIENTS
I INGREDIENTS : FOR 30 - 35 PIECES

CALAMANSI & MANGO CREMEUX 
  • ANDROS Frozen Calamansi Puree : 100g
  • ANDROS Frozen Mango Puree : 250g
  • ANDROS Frozen Lychee Puree : 50g
  • ANDROS Frozen Apricot Puree : 30g
  • Whipping cream : 100ml
  • Milk : 100ml
  • Sugar : 75g
  • Egg yolk : 240g
  • Gelatine : 12g
  • Butter : 30g
ALMOND CAKE 
  • Almond powder : 100g
  • Sugar : 150g
  • Egg : 150g
  • Flour : 150g
  • Butter : 150g
  • Baking powder : 2g
  • Milk : 20ml
  • Almond slice on the top  
CHOCOLATE CREMEUX 
  • Sugar : 30g
  • Egg yolk : 30g
  • Dark chocolate : 110g
  • Cream : 300g
  • Milk : 50ml
  • Salt : 1g
  • Gelatine : 1 leaf
  • Butter : 20g
SALTY CHOCOLATE SABLE 
  • Butter : 230g
  • Sea salt : 7g
  • Sugar : 75g
  • Brown sugar : 175g
  • Flour : 225g
  • Cacao powder : 41g
  • Dark chocolate : 230g
II PREPARATION

1 – CALAMANSI & MANGO CREMEUX
  • Soak gelatine in ice water.
  • Whisk together sugar, egg yolk, milk and cream until everything completely incorporated.
  • Add all the ANDROS Puree then whisk everything together.
  • Keep whisking on top of a double boiler until reaching 82°C.
  • Then add gelatine and keep stirring until dissolved.
  • Remove bowl from the boiler then let cool down to 45°C then add butter and stir until emulsified. Let cool down completely.
2 - ALMOND CAKE
  • Cream together butter, sugar until fluffy then add the egg.
  • In a separated bowl measure then mix together all the dry ingredients then add into the wet mixture. Add milk and mix until everything fully incorporated. Transfer the mixture into a baking tray then sprinkle sliced almond and bake at 190°C for 15 to 18 minutes.
3 - SALTY CHOCOLATE SABLE
  • Chop up dark chocolate.
  • Mix together flour, cacao powder and salt.
  • In a bowl, cream together butter, sugar and brown sugar then add all the dry ingredients.
  • Lastly add in the chopped Chocolate and mix well.
  • Bake at 180°C for 12 to 15 minutes.
4 - CHOCOLATE CREMEUX
  • Soak gelatine in ice water.
  • Whisk together sugar, egg yolk, milk and cream until everything completely incorporated.
  • Keep whisking on top of a double boiler until reaching 82°C.
  • Then add gelatine and keep stirring until dissolved.
  • Remove bowl from the boiler then add chocolate then keep stirring until the chocolate completely melted.
  • Let cool down to 45°C then add butter and stir until emulsified.
5 - PROCESS
  • Cut almond cake with size 2,5 x 8cm (or according to the suitable size for the purpose of use).
  • Put lemon cream and chocolate on the top of cake.
  • Then put fresh fruit on top of decoration and chocolate sable on top as you like.
Shares
Similar Recipes
LYCHEE ROSE MACARON
ANDROS Lychee Puree
SNOW SKIN MOON CAKE
ANDROS Frozen Mango Puree
ANDROS Wild Blueberry Puree
ANDROS Blueberry Chunky
ANDROS Peach Chunky
ECLAIR LYCHEE ROSE
ANDROS Lychee Puree