Spiced Mango Velvet Chocolate Eggs

Callebaut

Callebaut

Standard Supplier 9th July 2013

Spiced Mango Velvet Chocolate Eggs

White Chocolate Spiced Mango Eggs, Chocolate Soil, Yoghurt Sponge, Vanilla Lime Marshmallow
Recipe from Martin Chiffers - July 2013 featured pastry chef.

Ingredients

  • White Velvet Chocolate Mousse
  • 180g Callebaut Velvet CHW-R2241NV White Chocolate 33.1%
  • 135g Milk
  • 5g Gelatine
  • 1/2 Vanilla Pod
  • 180g Whipped Cream
  • White Velvet Chocolate Spray
  • 350g Callebaut Velvet CHW-R2241NV White Chocolate 33.1%
  • 150g Callebaut Cocoa Butter
  • Spiced Mango Centre
  • 100g Spiced Mango Puree
  • 2g Lemon Juice
  • Spiced Mango Gel
  • 200 gr. Spiced Mango Puree
  • 50 gr. Simple syrup 50/50
  • 2.5 gr. Agar agar
  • Chocolate Soil
  • 100g Dark Brown Sugar
  • 125g Almond Powder
  • 75g Strong Flour
  • 50g Callebaut Cocoa Powder
  • 1g Salt
  • 65g Melted Butter
  • 1g Coffee Powder
  • 2 Orange Zest
  • Vanilla Lime Marshmallow
  • 120g Cater Sugar
  • 15g Glucose Syrup
  • 15g Trimoline
  • 55g Water
  • 30g Sugar
  • 30g Egg Whites (1 each)
  • 9g Gelatine Leaves
  • 1.1/4g Vanilla Extract
  • 1 Lime Zest
  • Icing Sugar Coating
  • 50g Corn Starch
  • 50g Icing Sugar
  • EspumaYoghurt Sponge
  • 120g Egg white
  • 80g Egg yolk
  • 80g Sugar
  • 20g Flour
  • 20g Mediterranean yoghurt powder
  • Passion Fruit Crèmeux
  • 130g Passion Fruit Puree
  • 40g Egg Yolks
  • 50g Eggs
  • 45g Caster Sugar
  • 2g Gelatine Leaves
  • 50g Butter

Method

White Velvet Chocolate Mousse
Boil Milk, add gelatine pour onto chopped Chocolate as for a ganache. Add a little whipped cream then fold in remaining cream, fill egg moulds with Mango centre, freeze unmold place on a disc of chocolate and spray with white chocolate and cocoa butter mix.
White Velvet Chocolate Spray
Mix together and spray at 35-40?C frozen eggs.
Spiced Mango Centre
Mix and freeze in small semi sphere moulds
Spiced Mango Gel
Combine the ingredients. Heat until boiling point. Keep in the fridge until totally set.
Mix with an immersion blender until smooth.
Chocolate Soil
Mix all ingredients in a bowl with a paddle attachement until fine lumps, squeeze together and break up on a tray as a crumble bake 180ºC for 8-10 minutes, turn mixture with a spatula for even baking during cooking process
Vanilla Lime Marshmallow
Boil water with the sugar glucose and Trimoline until 127ºC firm ball stage,
Whisk egg whites with sugar until a firm peak and slowly add boiling sugar, add melted Gelatine and whisk until almost cold. Then add flavour and lime zest.
Spread onto a tray with silicone paper or light oiled aluminium lined foil tray and allow to set at room temperature. or pipe long strips.
Dust with icing sugar and cornstarch mixture and cut into squares or strips then dust again to prevent them sticking together.
Icing Sugar Coating
Sieve together and dust as needed
EspumaYoghurt Sponge
Mix all ingredients with a hand mixer, Put in the siphon gun and let in the fridge
Charge the siphon with 2 gas caps, Make a hole with a knife on the bottom of the glass, Fill the plastic glasses until ¾
Bake in the microwave at maximum power for 35 / 40 seconds, Let to cool and take out of the glasses or cups.
Passion Fruit Crèmeux
Place Puree in a saucepan and bring to near boil then whisk in eggs and egg yolks mixed with sugar and continue cooking in a Bain Marie to 85?C add gelatine cool to 45ºC and blend in the butter and pour into sphere moulds and freeze.
Assemble
Place soil on Plate and arrange two eggs one on the side and one standing, garnish with sponge, passion curd spheres and mango gel. diced mango lastly add vanilla Lime marshmallow knots and leaves.

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