
by Aurélien TROTTIER
Recipe for 8
Ingredients
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
Procedure
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.
Dressing
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.
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