Recipe of Mango and Hazelnut

Recipe

MANGO AND HAZELNUT

HAZELNUT PRALINÉ

300 g - Raw hazelnuts
200 g - Caster sugar
1,5 g - Fleur de sel
1/2 piece - Vanilla pod

HAZELNUT STREUSEL

58 g - Butter
28 g - Brown sugar
16 g - Muscovado sugar
75 g - Roasted raw hazelnut powder
1 g - Fleur de sel
51 g - T55 flour
229 g - Total weight

HAZELNUT CRISP

59 g - Hazelnut streusel
60 g - Hazelnut praline
54 g - Hazelnut praliné
24 g - Hazelnut paste
0,6 g - Ground fleur de sel
12 g - Azélia chocolate
30 g - Feuillantine
239,6 g - Total weight
80 g - Weight per piece

MANGO CONFIT

142 g - Ponthier mango puree
10 g - Ponthier passion fruit puree
30 g - Caster sugar
8 g - Dextrose INGREDIUM
2,3 g - Pectine NHX INGREDIUM
10 g - Fresh lemon juice
202,3 g - Total weight
70 g - Weight per piece

HAZELNUT BISCUIT

33 g - Egg whites 1
40 g - Egg yolks
40 g - Muscovado sugar
56 g - Brown butter
56 g - Hazelnut paste
43 g - Icing sugar
2,75 g - Fleur de sel
132 g - Roasted raw hazelnut powder
165 g - Egg whites 2
1,1 g - Cream of tartar
40 g - Honey
27 g - Brown sugar
648 g - Total weight
600 g - Weight per piece

MANGO COMPOTE

15 g - Butter
19 g - Sugar
31 g - Orange juice
1 piece - Vanilla pod
0,76 g - Fleur de sel
370 g - Fresh mango brunoise
89 g - Reduced mango puree (50%)
78 g - Ponthier passion fruit puree
8 g - Candied ginger
23 g - Gelatin mass INGREDIUM
633,76 g - Total weight before cooking
483 g - Reduced weight (8% loss)
592 g - Total recipe weight

VANILLA AND HAZELNUT MOUSSE / PÂTE À BOMBE

159 g - Opalys chocolate couverture
40 g - Hazelnut paste
107 g - Milk
1,5 piece / 3,7 g - Vanilla pod/vanilla caviar
38 g - Egg yolks
31 g - Gelatin mass INGREDIUM
137 g - Pâte à bombe
250 g - Whipped cream
722 g - Total weight
35 g - Weight per piece

Pâte à bombe

71 g - Egg yolks
71 g - Water
23 g - Skim milk powder
16 g - Water
181 g - Total weight

CARAMEL PASSION HAZELNUT GLAZE

159 g - Caster sugar
40 g - Glucose INGREDIUM
107 g - PONTHIER passion fruit puree (complete to 725 g with water)
200 g - Hazelnut paste
38 g - Gelatin mass INGREDIUM
31 g - Jivara milk chocolate
137 g - Vanilla pods/vanilla caviar
250 g - White chocolate
722 g - Gold coloring (088267)
35 g - Yellow coloring (050080)
722 g - Red coloring (070266)

1.
HAZELNUT PRALINÉ
Roast the hazelnuts in a convection oven at 145°C. Prepare a dry caramel with the caster sugar. Add the fleur de sel and the split and scraped vanilla pod. Incorporate the roasted hazelnuts. Pour onto a Silpat and let cool. Blend to obtain a thick praline. Reserve some praline for later use.
2.
HAZELNUT STREUSEL
Mix all the ingredients together until a homogeneous dough is obtained. Pass through a sieve. Chill. Spread the mixture on a baking tray lined with a Silpain. Bake in a convection oven at 145°C with the vent open for about 25 minutes. Once out of the oven, break into pieces.
3.
HAZELNUT CRISP
Mix together the cooked hazelnut streusel, hazelnut praline, feuillantine, and fleur de sel. Combine with the melted couverture. Add the hazelnut praliné and hazelnut paste. Press the mixture into a 14 cm diameter ring. Freeze.
4.
MANGO CONFIT
Mix the fruit purees, vanilla, sugars, and Pectin NHX together while cold. Bring to a boil. Add the lemon juice. Cool slightly and pour over the hazelnut crisp (pour the jelly before it sets, not too hot, to prevent the crisp from absorbing the confit). Place a hazelnut biscuit disc on top. Freeze.
5.
HAZELNUT BISCUIT
In the mixer bowl, whisk the egg whites (1) with the yolks and muscovado until well aerated. In a separate bowl, whisk the egg whites (2) with the cream of tartar, honey, and brown sugar. Fold one-third of the whipped egg whites into the first mixture. Incorporate the dry ingredients, then fold in the remaining egg whites. Finish by adding the fats. Spread the mixture in a 40 x 30 cm frame or flexipat. Bake in a convection oven at 165°C for about 18 minutes. Cut out 3 discs of 14 cm diameter and 3 discs of 12 cm diameter, hollowed out with an 8 cm ring.
6.
MANGO COMPOTE
Melt the butter with the sugar. Deglaze with the orange juice, reduced mango puree, vanilla pod, fresh mango brunoise, and fleur de sel. Reduce to 483 g. Add the passion purée, chopped candied ginger, and gelatin mass. Pour 90 g into a ring over the hazelnut biscuit. Freeze.
7.
VANILLA AND HAZELNUT MOUSSE
Bring the milk to a boil with the vanilla. Add the egg yolks and cook to 85°C. Pour over the white chocolate and hazelnut paste. Blend and cool to 30°C. For the pâte à bombe, heat all the ingredients together to 70°C in a bain-marie, then whip in a mixer until light and airy. Incorporate the whipped cream, then fold in the pâte à bombe. Use immediately.
8.
CARAMEL PASSION HAZELNUT GLAZE
Heat the glucose and passion puree. Prepare a dry caramel with the caster sugar, then deglaze with the heated glucose and passion puree mixture. Weigh the mixture and adjust with water if necessary. Add the colorings and gelatin mass. Incorporate the sweetened condensed milk and hazelnut paste, then pour over the chocolates. Blend and use at 34°C.
9.
BUILDING AND FINISHING
In the "Rond plat" entremets mould (diameter 14 cm, ref. 070552), assemble the dessert upside down. Pour the hazelnut mousse and place the insert flush with the surface. Freeze. Unmold and glaze with the caramel hazelnut glaze.
In the "Nid" moulds (ref. 074068), mold a thin layer of tempered milk chocolate. Allow to crystallize, then pour the hazelnut mousse. Close with the biscuit ring. Freeze. Unmold and spray with a milky velvet spray. Sprinkle with bronze shimmer and decorate with chocolate elements.