Mango Coconut Earl Grey


Cake Base
Tegral Satin Moist Cake Chocolate 600
Egg 200
Water 100
Oil 175
Cake Base total 1075
Earl Grey Creme Brulee
Cream 200
Milk 100
Sugar 35
Egg Yolk 80
Earl Grey Tea 10-30
Earl Grey Creme Brulee total 415
Ivory Chocolate Base
Hazelnut Praline Paste 100
Belcolade Blanc Selection Drops X605/J 250
Royaltine Base 300
Ivory Chocolate Base total 650
Coconut Bavarois
Coconut Puree 500
Milk 100
Egg Yolk 180
Sugar 100
Gelatine 20
Water 100
Cream 600
Coconut Bavarois total 1600
Yellow Glaze
Miroir Glassage Neutre 100
Harmony Sublimo G&G Neutre 20-50
Yellow Glaze total 100

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

Complexity level:  


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