Exotic St Honoré
For the chocolate
laminated pastry
ingredients :
- 500 g Flour
- 60 g Cocoa powder
- 10 g Salt
- 265 g Water
- 85 g Melted butter
- 335 g Dry butter
process :
In the bowl of a mixer, mix the flour, cocoa powder and salt. Knead (speed 1) and add the water (cold) in a trickle while the mixer is on. Proceed the same with the melted butter.
Knead until dough forms a ball, but without overdoing.
On a slightly floured surface, roll out the dough with a pastry roll and shape in a rectangle twice as long as the butter square. Place the square of butter in the center. Fold back the base dough over the butter and seal well the edges, without overlapping them. Make a 1/4 turn and roll out in a 50 cm long rectangle. Make two simple turn, cover with cling film and leave to rest in the fridge for 2 hours.
Bake at 200°C for 8 to 10 minutes. Once the laminated pastry has risen well, take out of the oven. Place a paper sheet and baking tray on top and bake again for 12 to 15 minutes.
For the spicy
mango confit
ingredients :
- 727 g Sicoly® sweetened mango purée
- 58 g Brown sugar
- 15 g Pectin
- 1 Lime zest
- A.N. Ginger paste
- A.N. Coriander pepper
process :
For the
mango salad
process :
Thinly dice a mango and add 30 % of mango sauce. Mix and set aside in the fridge.
For the craquelin
for cocoa choux
ingredients :
- 85 g Flour
- 15 g Cocoa powder
- 45 g Sugar
- 45 g Brown sugar
- 75 g Butter
process :
Mix all ingredients together and toll out to a 2 mm thickness.
Cut out circles ( cookie-cutter N°1) and freeze.
For the
choux pastry
ingredients :
- 60 g Milk
- 60 g Water
- 2 g Sugar
- 2 g Salt
- 50 g Butter
- 50 g Flour
- 15 g Cocoa powder
- 110 g Eggs
process :
In a saucepan, mix milk, water, sugar, salt and butter. Bring to a boil the mixture. Off the heat, add the flour and cocoa powder sieved together. Put back on the heat and dry out the dough.
Place into a mixer and add the eggs one by one to obtain the same texture as a classic choux pastry.
For the banana, mango &
passion fruit whipped ganache
ingredients :
- 4 g Powdered gelatin 200 bloom
- 24 g Water
- 124 g SICOLY® Bapamanga purée
- 144 g Zéphyr white chocolate
- 530 g Cream
process :
For the chocolate
crémeux
ingredients :
- 153 g Milk
- 307 g Cream
- 46 g Sugar
- 23 g Eggs
- 51 g Egg yolks
- 3,5 g Powdered gelatin 200 bloom
- 17,5 g Water (for gelatine)
- 120 g Extra-bitter Guayaquil 64% dark
process :
Mix gelatin with water to hydrate. Prepare a custard cream and add the hydrated gelatin.
Assembly &
Finishes
Spread out the fruit salad on a circle of 1 cm-high and 8cm-large in the center of the laminated pastry. Place the frozen chocolate crémeux on top. Place the garnished choux all around. Place for 1 hours in the fridge for the chocolate crémeux to defreeze.
Take out of the fridge and pipe some spicy mango confit inside the holes of the chocolate crémeux.