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by Aurélien TROTTIER
Recipe for 8




Sweet dough

90 g butter

55 g ice sugar

2g salt

20 g almond powder

1 egg

160 g flour


Exotic fruits pudding

120 g mango purée

75 g passion fruit purée

60 g sugar

4 eggs


Chestnut cream

250 g chestnut cream

2 egg yolks

10 g starch

100 g (50 + 50) butter

5 g rum (optional)


Other ingredients

Ripe mangos in sufficient quantity




Sweet dough

Cream the butter and ice sugar. Add the rest of the ingredients and knead to a homogeneous texture. Reserve in the refrigerator until the dough is totally cold (about 2h)


Exotic fruits pudding

Put all the ingredients in a mixing bowl and mix.


Chestnut cream

Mix the yolks and the starch together. Heat the chestnut cream at low heat in a saucepan. Sample a bit of hot chestnut cream and pour in the mixed preparation. Put everything back into the saucepan and cook to the boil at low heat. Add half of the butter in the hot cream and leave to cool for 3 hours in the refrigerator. Emulsify the cream with the rest of the butter ointment and the rum with a blender. Use a star pastry bag.



Spread the sweet dough finely on a lightly buttered 20 x 20cm pie square. Cook the pastry shell at 150°C (300°F) for about 15 min. Stop the precooking when you reach a blond colour. Pour your flan and put back to bake for about 15 min. Take out of the oven and let cool. Lay a few strips of fresh mango on your flan. Raise the chestnut cream. Make an empty frame in milk chocolate and place on top. Decorate according to your taste.

Member author

Worthy successors to Mr Galloyer’s Trianon, Aurélien Trottier and his team strive to bring you the very best. A new shop right in the centre of the town, where a warm welcome and helpful advice are the watchwords. Come and discover our heavenly creations, from the most traditional to the most sur [...]

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