Dulcey Mango with Hazelnut Streusel, Pressed Sable, Mango Crémeux, Dulcey Creamy Ganache, Nappage

TOTAL TIME 6 Hours
YIELD 1 Tart

Hazelnut Streusel Ingredients

5 Total
  • 110g hazelnuts
  • 120g flour
  • 90g brown sugar
  • 100g butter
  • 12g vnlla Pure Vanilla Extract

Pressed Sable Ingredients

6 Total
  • 150g streusel
  • 15g cocoa butter
  • 35g clarified butter
  • 100g corn flake
  • 175g Valrhona dulcey chocolate
  • 6g vnlla Pure Vanilla Extract

Mango Cremeux Ingredients

4 Total
  • 300g mango puree, room temperature
  • 9g vnlla Vanilla Extract + Orange
  • 30g sugar
  • 2.7g Iota

Dulcey Creamy Ganache Ingredients

6 Total
  • 150g milk
  • 75g heavy cream
  • 4g sosa pectin, acid free
  • 5g sugar
  • 290g Valrhona Dulcey chocolate
  • 12g vnlla Vanilla Extract + Spice

Nappage Spray Ingredients

2 Total
  • 500g nappage
  • 50g water

Hazelnut Streusel

  1. Mix all the ingredients in the mixer with paddle attachment until crumble.
  2. Bake for 12-15 minutes at 165 C (329F).

Pressed Sable

  1. Mix everything and pour in a 6cm round mold press. Keep in the fridge until ready to use.

Mango Cremeux

  1. Mix iota with sugar.
  2. Mix mango puree and Vanilla + Orange extract.
  3. Mix everything and bring to a boil.
  4. Pour into sphere mold and freeze it.

Dulcey Creamy Ganache

  1. Mix pectin and sugar.
  2. Heat the milk, cream and Vanilla + Spice extract to 35 C (95 F) and add the pectin sugar.
  3. Melt the dulcey and emulsify with the hot mix.
  4. Keep in the fridge until ready to use.

Nappage Spray

  1. Heat and melt to 70-80 C (158-176F)

Assembly

  1. Press the pressed sable in a mold, pressing down evenly.
  2. Remove from the ring and keep in the fridge.
  3. Place the mango cremeux on top.
  4. Cream the creamy ganache with the spatula.
  5. Pour the cream into a pastry bag and pipe around the cremeux.
  6. Spray with nappage.
VNLLA IN THIS RECIPE
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