Entremets Mango Yuzu

Pastry recipe

Recipe calculated for 2 recipes.

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Entremets Mango Yuzu
Thierry Dumouchel

Thierry Dumouchel

Pastry Chef
Our family-run boulangerie, patisserie and chocolaterie based in Garforth, Leeds was established in 1998 by Thierry Dumouchel, father, owner and well-renowned Chocolatier and Master Baker. Born in ...
  1. Yuzu madeleine for 'Entremets Mango Yuzu'


    • Frozen fruit purée 100% : Yuzu - 16 g
    • Egg - 90 g
    • Granulated sugar - 90 g
    • Butter - 172 g
    • Whole milk - 36 g
    • Flour T55 - 114 g
    • Invert sugar - 36 g
    • Chemical yeast - 6 g

    Warm milk with butter to 65°.
    Wisk egg with inverted sugar.
    Pour the the hot milk on top.
    Then fold the sieved flour with the baking powder.
    Put in an 18 cm insert and bake at 170° for 12 minutes.
    Leave to rest.

    In this step

    Frozen fruit purées
  2. Yuzu mousse for 'Entremets Mango Yuzu'


    • Frozen fruit purée 100% : Yuzu - 250 g
    • Mass gelatin - 112 g
    • Italian meringue - 456 g
    • Single cream 35 % - 334 g

    Melt the mass gelatin to 60°, mix the puree slowly to it and add half the cream and half the meringue in order to make a smooth mix.

    Then fold the rest of the italian meringue to finish with the cream gently.

    In this step

    Frozen fruit purées
  3. Mass gelatin for 'Yuzu mousse'


    • Gelatin 200 bloom - 16 g
    • Water - 96 g

    The weight of the leaf in your recipe can be replaced by powder at the same weight, if the bloom is the same.

    To obtain the weight of gelatin, ti is necessary to divide the mass by 7.

  4. Italian meringue for 'Yuzu mousse'


    • Egg white - 126.7
    • Granulated sugar - 253 g
    • Water - 76 g

    Boil the water with the sugar and cook to 120°.

    As soon as the sugar and water boils, start whisking the egg whites and when the sugar is at temperature, poor it gently into the eggs and leave to cool until cold and ready to use.

  5. Biscuit reconstituter for 'Entremets Mango Yuzu'


    • Butter - 60 g
    • Brown sugar - 60 g
    • Hazelnut (powder) - 60 g
    • Flour T55 - 50 g
    • Fleur de sel - 4 g
    • Feuilletine - 28 g
    • Cocoa butter - 48 g

    Make a sweet pastry with all the ingredients except the feuilletine and the cacao butter.
    Bake all at 160° slowly for 12 minute, cool down and process in food processor.
    Mix with the melted cacao butter and the feuilletine, then press in the ring or in a 18 cm insert.
    Reserve in the fridge.

  6. Diced mango insert for 'Entremets Mango Yuzu'


    • Mango - 300 g
    • Pectin NH - 4 g
    • Granulated sugar - 42 g

    Cut the mango in dices and freeze.
    Boil the puree for a short time, add the mixed sugar and pectine and insert the frozen mango dices.
    Either put in an insert of 16 cm and freeze or reserve in the fridge.

  7. Entremets Mango Yuzu

    Put the biscuit reconstituer at the base of the ring.
    Then put some mousse and the madeleine sponge and the insert.
    Put some mousse to finish the cake and place in the freezer.
    When frozen, the cake could be sprayed with dark chocolate or glaze with a fruit glaze with the addition of yuzu inside.

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