Plated dessert, mango special

Pastry recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. HAZELNUT CRUMBLE

    Ingredients

    • Butter - 200 g
    • Icing sugar - 100 g
    • Brown sugar - 100 g
    • Flour - 200 g
    • Hazel (powder) - 200 g
    • Fleur de sel - 2 g

    - Mix all the ingredients together and pass through a large-holedsieve
    - Bake at 160°C
    - Fill up the shot glass, 1/3 up

  2. MANGO 'POÊLÉE'

    Ingredients

    • Sugar - 30 g
    • Mango (dice) - 400 g

    - Fry together

  3. MANGO CREAM

    Ingredients

    • Frozen fruit purée 100% : Mango - 300 g
    • Milk - 50 g
    • Sugar - 60 g
    • Flour - 20 g
    • Maizena® - 15 g
    • Egg yolk - 70g

    Make a confectioner’s custard

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  4. HOT SOUFFLE WITH MANGO

    Ingredients

    • Mango Cream - 400 g
    • Sugar - 55 g
    • Egg white - 200g

    - Add the confectioner’s cream to the egg whites beaten with the sugar until firm
    - Pipe out into soufflé ramekins, garnished with crumble and compote
    - Bake for 10 min at 200°C

  5. MANGO SORBET

    Ingredients

    • Frozen fruit purée 100% : Mango - 800 g
    • Sugar - 150 g
    • Stabilizer - 3 g
    • Water - 200 g

    In this step

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

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