Pastry Recipes Individual pastries
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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