Spicy mango crémeux
- 300g Frozen fruit purée, sugar added : Spicy Mango
- 20g Sugar
- 7g Pectin NH 325
- 50g Glucose Powder DE 40
- 70g Butter 82% Fat
Spicy Mango, Coconut and Orange Tart
Spicy Mango, Coconut and Orange Tart
90 min
Pastry recipe / by Jean-Thomas Schneider featuring Les Vergers Boiron Fruit Puree
Ingredients
Sablée dough
- 215g Butter 82% Fat
- 135g Icing Sugar
- 2g Salt of Guerande
- 45g Almond Powder
- 70g Egg
- 360g Flour T45
Coconut mousse
- 300g Frozen fruit purée, sugar added : Coconut
- 10g Frozen fruit purée - 100% Lime
- 45g Gelatin mass
- 25g Sugar
- 250g Cream 35% Fat
Coconut meringue
- 100g Egg white
- 200g Sugar
- 500g Dessicated Coconut
Orange cremeux
- 200g Frozen fruit purée 100% : Orange and Bitter Orange
- 150g Egg
- 150g Sugar
- 20g Thickening
- 100g Butter 82% Fat
Coconut almond cream
- 150g Butter 82% Fat
- 150g Sugar
- 150g Almond Powder
- 120g Egg
- 30g Dessicated Coconut
- 15g Malibu
Choux pastry biscuit
- 190g Milk 3.6% Fat
- 4g Salt of Guerande
- 45g Butter 82% Fat
- 90g Flour T45
- 190g Egg
- 60g Grapeseed Oil
- 190g Egg White
- 100g Sugar
Method
Spicy mango crémeux
Combine sugar, pectin and glucose
Combine with purée
Boil
Add the butter Blend
Sablée dough
Combine butter, icing sugar, salt and almond powder Add eggs
Add flour
Baking time: 30 minutes Temperature: 150° C
Coconut mousse
Whisk sugar and cream Combine with purées Melt gelatin
Combine purées and gelatin Add sugar and cream to purées
Coconut meringue
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
Orange cremeux
Combine sugar and thickening Add eggs and purée
Boil
Add butter Blend Chill
Coconut almond cream
Soften butter
Combine butter and sugar Add almond powder
Add eggs
Add dessicated coconut and malibu
Choux pastry biscuit
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
