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Pastry recipe

For 6 plates

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Feray AYDOGDU

Feray AYDOGDU

Head pastry chef, Tonka Pâtisserie
Feray Aydoğdu likes change, challenges and chance meetings, like when she met pastry chef Ghislain Gaille (a fellow Les vergers Boiron consultant), while studying Philosophy at Galatasaray University ...
  1. White chocolate mango mousse

    Ingredients

    • Frozen fruit purée 100% : Mango - 200 g
    • White couverture 35% - 280 g
    • Egg yolk - 5
    • Gelatin - 15 g
    • Syrup - 150 g
    • Whipped cream - 500 g
    • Vanilla pods - 1

    Heat the fruit purée with the vanilla bean.
    Fold into it the white chocolate.
    For the syrup, heat the water and the sugar.
    Pour on the beaten eggs yolks, whisk until cool.
    Mix the cold bombe filling with the melted pressed gelatin.
    Add the chocolate mix and the whipped cream.
     

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  2. Mango cremeux

    Ingredients

    • Frozen fruit purée 100% : Mango - 225 g
    • Egg yolk - 70 g
    • Egg - 90 g
    • Sugar - 70 g
    • Gelatin - 4 g
    • Butter - 90 g

    In a saucepan, bring the purée to the boil, add the eggs and the yolks mixed with the sugar and bring to the boil again.
    Melt the gelatin in cold water.
    Pour the first mixture into a round bottomed mixing bowl and mix with the gelatin.
    Cool to 35°C, add the softened butter and emulsify in the mixer until smooth and shiny.
     

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  3. Coconut financier

    Ingredients

    • Icing sugar - 210 g
    • Coconut (powder) - 75 g
    • Flour - 80 g
    • Yeast - 2 g
    • Salt - 1 g
    • Egg white - 250 g
    • Butter - 115 g
    • Honey - 20 g

    Melt the butter.
    Mix with the rest of the ingredients.
    Bake at 180°C for 12 min.
     

  4. Milk mastic jelly

    Ingredients

    • Milk - 75 g
    • Cream - 75 g
    • Water - 60 g
    • Gelatine leave - 10 g
    • Honey - 150 g
    • Mastic - 2 g

    Heat the cream, milk and mastic to 80°C.
    Pour on honey and mix.
    Soak the gelatin leaves in cold water, then add to the milk mixture.
     

  5. Coconut turkish delight

    Ingredients

    • Water - 1 L
    • Sugar - 900 g
    • Cornstarch - 285 g
    • Icing sugar - 225 g
    • Cream of tartar - 1 tsp
    • Fresh Squeezed Lemon - 2 tsp
    • Coconut (powder) - 100 g

    Place the sugar, lemon juice and half of the water over medium heat. Stir until the sugar dissolves and bring the mixture to a boil until it reaches 115°C.
    Place the sugar, lemon juice and half of the water in a medium saucepan over medium heat. Stir until the sugar dissolves and bring the mixture to a boil until it reaches 115°C.
    In a different saucepan, mix rest of the water with cornstarch and cream of tartar and cook until the mixture becomes thick and pasty.
    Pour the first mixture when it’s at 115°C to the second thick mixture, whisking until fully incorporated.
    Reduce the heat to low and simmer, whisking every 5 min. for about 1 h until the candy has turned a light golden color.
    Pour the candy into a pan and let it set. Dust each side of the candy with icing sugar and cut them in squares.
    Roll them in coconut powder.
     

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