Mango, bergamot & chestnut cup-and-ball

Recipe for 25 lollipop


Ingredients

Sicoly


No added sugar frozen Alphonso mango purée

Sweet

dough


ingredients :

  • 70 g Butter
  • 250 g Flour T55
  • 38 g Eggs
  • 93 g Icing sugar
  • 0.5 g Fine salt
  • 25 g Almond powder
  • 350 g Chestnut paste IMBERT®

process :

Mix the softened butter and the icing sugar together. Incorporate the eggs and mix lightly.Add the flour and salt. Knead on a marble surface and leave to rest at +4°C. Roll out the dough, to a thickness of 1.8mm. Cut into 3cm disks,n pierced. Bake on a Silpain baking mat at 165°C for approximately 8 minutes.

Chestnut

cream


ingredients :

  • 175 g Chestnut cream IMBERT®
  • 75 g Syrup 30°C
  • 10 g Aged rum
  • 350 g Chestnut paste IMBERT®

process :

Dilute the chestnut paste with the syrup and lukewarm rum. Add the chestnut cream.

Mango and bergamot

compotée


ingredients :

  • 150 g Sicoly® sweetened mango purée
  • 100 g Sicoly® bergamot juice
  • 50 g Caster sugar
  • 10 g NH pectin

process :

Mix together the sugar and pectin. Heat the SICOLY® mango purée and bergamot juice. At 40°C, add the sugar.

Brown coloured

coating


ingredients :

  • 200 g Brown icing paste
  • 75 g "Ivory" couverture white chocolate
  • 25 g Couverture dark chocolate 64%
  • 34 g White cocoa butter
  • 6 g Red cocoa butter
  • 3 g Green cocoa butter
  • 4 g Blue cocoa butter

process :

Melt all the ingredients together and use at 30°C.

Chestnut

chantilly


ingredients :

  • 300 g Single cream
  • 75 g Chestnut paste IMBERT®
  • 1 Vanilla pod
  • 10 g Icing sugar
  • 0.4 g Xanthan

process :

Blend the chestnut paste with the very cold cream and the grated vanilla. Lightly whip and then add the icing sugar mixed with the xanthan.

Finishing


Half-fill the milk chocolate balls (previously moulded in 2.5 cm polycarbonate moulds) with the chestnut cream. Add the mango and bergamot compotée. Insert a lolly stick previously dipped in chocolate. Leave to cool to +4°C. Dip in the brown coloured coating. Add a sweet dough disk. Pipe the chestnut Chantilly onto the surface using a fluted nozzle. Add a lightly candied orange disk.