Recipe Puff pastry Easter nest with chocolate, mango and vanilla

To prepare this dish

Ingredient list

Mango compote

10 g Elle & Vire gourmet butter 82% fat
13 g raw sugar
21 g orange juice
1/2 pieces vanilla bean
0.5 g fleur de sel
247 g Brunoise de mangue fraiche
60 g mango puree
52 g passion fruit puree
5.5 g candied ginger
16 g gelatin mass

Chocolate cremeux

62.5 g whole milk
62.5 g Excellence whipping cream 35% fat
1/2 pieces vanilla bean
1/3 pieces lime zests
12 g invert sugar
27 g egg yolks
39.5 g Manjari chocolate
21 g Jivara chocolate

Vanilla Pastry Cream

201 g whole milk
2 g vanilla bean
29 g caster sugar
40 g egg yolks
19 g corn starch
0.5 g slow-set pectin
38 g Elle & Vire gourmet butter 82% fat

Vanilla Chantilly

174 g Excellence whipping cream 35% fat
2 g vanilla bean
5 g gelatine mass
39 g Mascarpone
15 g caster sugar

Vanilla diplomat cream

307 g Excellence whipping cream 35% fat
222 g vanilla Chantilly

Inverted puff pastry

375 g Extra dry butter 84% fat
125 g plain flour (T55, approximately 11% protein)
300 g plain flour (T55, approximately 11% protein)
50 g Elle & Vire gourmet butter 82% fat
150 g water
10 g salt

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Mascarpone

Extra dry butter 84% fat

The recipe,
step by step

1. 1

   Mango compote

   Melt the butter with the sugar. Deglaze with the orange juice, reduced mango purée, vanilla bean, diced fresh mango and fleur de sel. Reduce to 322 g.
   Add the passionfruit purée, chopped candied ginger and gelatine mass. Let cool slightly in order to have a homogeneous compote.
   Keep chilled at 4°C.

   
   

2. 2

   Chocolate cremeux

   Heat the milk, cream, and inverted sugar together to 70°C. Infuse with the split and scraped vanilla bean and lime zest, covered, for  15 minutes. Strain and bring to a boil. Add the egg yolks and cook to 83°C. Strain over the two types of chocolate and emulsify. Blend and keep chilled at 4°C.

3. 3

   Vanilla Pastry Cream

   Heat the milk and infuse with the vanilla. Pour over the egg yolks, beaten until thick and light with the sugar and pectin. Bring to a boil.
   Blend and keep chilled at 4°C.

4. 4

   Vanilla Chantilly

   Infuse the cream with the vanilla. Heat one third of the infused cream with the sugar.
   Add the gelatine mass and pour over the mascarpone and remaining cream.
   Blend. Keep chilled at 4°C.
   Prepare at least 12 hours before whipping.

5. 5

   Vanilla diplomat cream

   Whisk the pastry cream until smooth, then fold in the softly whipped vanilla Chantilly.

6. 6

   Inverted puff pastry

   Détrempe 1: Combine the butter with the flour. Roll out into a square. Set aside.

   Détrempe 2: Without kneading, combine the flour, melted butter, salt while gradually adding the water. Roll out into a square that is slightly smaller than the détrempe 1 square. Refrigerate. 

   Give the dough 3 single turns.

   Roll the dough parcel out to a thickness of 2 cm. 

   Cut into 1 cm wide strips. Stick them together 3 by 3 and roll out to a thickness of 3 mm.

   Cut a 4 x 36 cm strip. Line the sides of a Ø14 cm ring. Place a Ø12 cm ring in the centre. Bake for 40 minutes at 170°C.

   Finish giving the rest of the dough 6 turns. Roll out to a thickness of 2 mm and cut out Ø12 cm circles for the bases. Bake between 2 baking trays for 40 minutes at 170°C.

7. 7

   Assembly

   Place the circle of baked puff pastry in the ring of puff pastry.

   Brush with dark couverture (15 g)

   Fill with 90 g of diplomat cream. Cover with a thin layer of melted chocolate.

   Pipe in 80 g of chocolate cremeux.

   Fill with 80 g of mango compote then top with 40 g of diplomat cream and smooth the top even with the rim.

   Place a chocolate nest on top made with tempered dark chocolate on a frozen baking tray. 

   Spray the entire dessert with dark chocolate velvet coating. 

   Fill the centre with a little mango compote and decorate with gold leaf.

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