For 8 persons (29 x 8 cm)
Light cream mascarpone and Madagascar vanilla
75 g sugar
25 g water
52 g egg yolk
2 Madagascar vanilla pods
110 g mascarpone
6 g gelatine
30 g water
260 g whisked cream
Manureva, Gelencser, Mangue Passion, PâtisserieManureva, Gelencser, Mangue Passion, Pâtisserie
Bring the sugar and the water to the boil and pour on the yolks. In a bain-marie, poach the sabayon at 85 °C and let cool while whisking.
Scrub the vanilla pods and incorporate to the mascarpone.
Put 6 g of gelatine leaves in the 30 g of water during 20 minutes. Drip-dry the leaves before melting them on the heat.
Pour the melted gelatine in the sabayon and add the vanilla mascarpone. Finally, add the whisked cream slowly.
Mango passion marmalade
125 g pieces of fresh mango
38 g passion fruit juice
25 g sugar
4 g gelatine
20 g water
Prepare a compote with the pieces of mango and the sugar in the oven during 20 minutes at 160 °C (320°F).
Add the passion fruit juice and the previously melted gelatine in the 20 g of water.
Finally, lay a sheet of baking paper on a rectangular dish 28 x 7 cm before pouring the marmalade on it. Put in the refrigerator for 2 hours.
Mellow almond biscuit
20 g flour
80 g almond powder
60 g ice sugar
100 g egg white
40 g sugar
Mix the flour, the almond powders and the ice sugar.
Raise the egg whites into a mousse and add the sugar.
Drop the powders on the whites and mix softly. Cook at 180°C (355°F) during 15 minutes on a baking paper in a rectangular dish 28 cm x 7 cm.
Some fruits for the décor: crystallised orange, papaya, pineapple,…
60 g white chocolate to create the two waves
40 g grated coconut
In your Yule mould, 29 cm x 8 cm, put the light mascarpone cream & vanilla up to one third. Carefully spread the cream to the edges of the mould with a spoon so that the biscuit and the marmalade do not become apparent when unmolding.
Softly lay the marmalade mango passion rectangle, and then the mellow almond biscuit.
Leave for one night in the refrigerator before unmolding.
Finally, decorate the Yule with pieces of fruits laid between two waves of white chocolate. Sprinkle the grated coconut on the base of the Yule, 1 cm thick.
Tasting may begin!
For half a century, this family-run establishment has been a goldmine for the sweet-toothed.This can be explained by a finely tuned know-how and ongoing creativity for chocolate in all its forms. Their specialities are marvellous : the « Coeur Vendéen » (a chunk of praline on nougatine), chocolat [...]Read more