Mango Coconut Earl Grey


Working Method

Cake Base
  • Mix all ingredients together at medium speed for 2 minutes.
  • Bake at 180-200°C for ~15-18 minutes depends on size.

Earl Grey Creme Brulee
  • Mix egg yolk and sugar.
  • Warm up cream, milk and earl grey tea, let it infuse for 10 minutes.
  • Add in egg yolk mixture. 
  • Bake at 150°C for ~10-20 minutes.

Ivory Chocolate Base
  • Melt Belcolade Blanc Selection X605/G and hazelnut praline paste at 45°C. 
  • Add in royaltine base.

Coconut Bavarois
  • Soak gelatine and water for 10 minutes.
  • Cook coconut puree, milk, sugar and egg yolk until 82°C.
  • Lastly, fold the cream into the mixture.

Yellow Glaze
  • Warm the both ingredients together ~ 40-45°C.

About this recipe

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