Recipes
Attach the flat beater to the mixer and combine all the ingredients. Roll the dough out to a thickness of 1.5 mm between two sheets of greaseproof paper. Freeze then cut out discs using a n°12 pastry nozzle.
Attach the flat beater to the mixer and combine all the ingredients. Add yellow food colouring until bright yellow. Roll the dough out to a thickness of 1.5 mm, between two sheets of greaseproof paper. Freeze then cut out discs using a n°12 pastry nozzle.
Heat the water and milk with the butter, sugar and salt. Bring to the boil. Add the flour, all at once, and then dry out the dough. Transfer to a bowl then add the beaten egg, a little at a time, until of the correct consistency. Using a sized 8 pastry nozzle, pipe out 3 rounds into a crown shape. Top two of the choux with the 2 light and crunchy biscuit discs. Bake in the oven at 180°C for 20 min, until completely dry. Once cooked, transfer to a cooling rack.
Bring the cream to the boil and pour onto the chopped dark chocolate. Delicately whisk. Refrigerate for at least half a day. Whisk using a mixer, making sure that the cream does not split. Transfer to a piping bag.
Cut the mango into a fine brunoise and add the lemon juice.
Heat the mango flesh, water, lemon juice and split and scraped vanilla bean to 40°C. Add the dry ingredients. Whisk and boil for 3 minutes, stirring continuously. Remove from the heat and add the gelatine which has been softened in iced water, stir to dissolve. Add the butter, a little at a time, and blend using a hand held immersion blender then refrigerate. Before using, whisk the cream using a mixer. Transfer to a piping bag.
Soften the gelatine in cold water and heat with 50 g of cream and the split and scraped vanilla bean. Incorporate the sugar to the mascarpone .Whisk the eggs, the cream and mascarpone cream together using a mixer then add the jellied cream. Refrigerate overnight. Whisk using a mixer until you reach the consistency of Chantilly cream. Transfer to a piping bag.
Temper the dark chocolate. Spread a thin layer onto an acetate guitar sheet, sprinkle over the toasted sesame seeds then refrigerate. Cut out 2 cm diameter discs using a pastry cutter.
Slice the choux buns in half, garnish the first one with dark chocolate Chantilly and top with a light and crunchy cocoa biscuit. Garnish the second with creamy mango and top with a dark chocolate drop. Garnish the third with mango brunoise and mascarpone cream and top with a light and crunchy yellow biscuit.
