Mango Matcha

Pastry recipe
Jean-Marc GAUCHER

Jean-Marc GAUCHER

Executive Pastry Chef, Mira Hotel in Hong Kong & Les vergers Boiron Brand Ambassador
Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which...
  1. Mango jelly

    Ingredients

    • Frozen fruit purée 100% : Mango - 300g
    • Frozen fruit purée 100% : Passion fruit - 75g
    • Invert sugar - 15g
    • Sugar - 30g
    • Gelatin - 20g

    Mix purées, invert sugar & sugar, and bring it to 80℃.

    Add gelatin.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  2. Matcha crumble

    Ingredients

    • Almond powder - 200g
    • Bread flour - 240g
    • Butter - 180g
    • Icing sugar - 140g
    • Matcha green tea - 20g
    • Salt - 20g
    • Egg white - 60g

    Mix all the ingredients and add the egg white.

    Bake it at 140 ℃.

  3. Matcha mousse

    Ingredients

    • Milk - 270g
    • Pasteurized whole eggs - 90g
    • Sugar - 30g
    • Cocoa butter - 50g
    • Matcha green tea - 10g
    • Gelatin - 10g
    • White Chocolate 40% - 500g
    • Whipped cream - 1000g
    • Matcha essence - 10g

    Whisk eggs and sugar, add warm milkand bring it to 80°C.

    Add the gelatin.
    Combine matcha powder, matcha essence and melted cocoa butter and mix it with melted white chocolate.
    Whip the cream and add the chocolate at 35°C.

  4. Glaçage mangue

    Ingredients

    • Frozen fruit purée 100% : Mango - 375g
    • Frozen fruit purée 100% : Lemon - 12g
    • Water - 375g
    • Sugar - 180g
    • Pectin NH - 30g

    Warm the water and mango purée, add pectin & sugar.

    Boil and remove from the stove.

    Add lemon puree.  

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées

    Assembly and finishing

    Glaçage mangue

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