Spicy mango, coconut and orange tart

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Spicy mango crémeux

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 300g
    • Sugar - 20g
    • Pectin NH 325 - 7g
    • Glucose powder DE 40 - 50g
    • Butter 82% fat - 70g

    Combine sugar, pectin and glucose
    Combine with purée
    Boil
    Add the butter
    Blend

    Total weight: 447 g

    In this step

  2. Sablée dough

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Salt of Guerande - 2g
    • Almond powder - 45g
    • Egg - 70g
    • Flour T45 - 360g

    Combine butter, icing sugar, salt and almond powder
    Add eggs
    Add flour
    Baking time: 30 minutes
    Temperature: 150° C

    Total weight: 827g

  3. Coconut mousse

    Ingredients

    • Frozen speciality : Coconut cream - 300g
    • Frozen fruit purée 100% : Lime - 10g
    • Gelatin mass - 45g
    • Sugar - 25g
    • Cream 35% fat - 250g

    Whisk sugar and cream
    Combine with purées
    Melt gelatin
    Combine purées and gelatin
    Add sugar and cream to purées

    Total weight: 630g

    In this step

    PuréeSurgelée_Coco-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  4. Coconut meringue

    Ingredients

    • Egg white - 100g
    • Sugar - 200g
    • Dessicated coconut - 500g

    Heat egg white and sugar at 45/50°C in bain-marie
    Beat
    Pipe out
    Sprinkle dessicated coconut
    Bake
    Baking time: 60 minutes
    Temperature: 100° C

    Total weight: 800g

  5. Orange crémeux

    Ingredients

    • Frozen fruit purée : Orange and Bitter Orange - 200g
    • Egg - 150g
    • Sugar - 150g
    • Thickener - 20g
    • Butter 82% fat - 100g

    Combine sugar and thickening
    Add eggs and purée
    Boil
    Add butter
    Blend
    Chill

    Total weight: 620g

    In this step

  6. Coconut almond cream

    Ingredients

    • Butter 82% fat - 150g
    • Sugar - 150g
    • Almond powder - 150g
    • Egg - 120g
    • Dessicated coconut - 30g
    • Malibu - 15g

    Soften butter
    Combine butter and sugar
    Add almond powder
    Add eggs
    Add dessicated coconut and malibu

    Total weight: 615g

  7. Choux pastry biscuit

    Ingredients

    • Milk 3.6% fat - 190g
    • Salt of Guerande - 4g
    • Butter 82% fat - 45g
    • Flour T45 - 90g
    • Egg - 190g
    • grapeseed oil - 60g
    • Egg white - 190g
    • Sugar - 100g

    Boil milk, salt and butter
    Remove from heat and add flour
    Dry it out
    Add eggs slowly
    Add grapeseed oil
    Whisk eggs white with sugar
    Combine both mixtures
    Spread onto 60*40 baking sheet
    Bake
    Right after, cover with cling wrap until cool
    Baking time: 10 minutes
    Temperature: 180° C

    Total weight: 869g

    Assembly and finishing

    Choux pastry biscuit

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