Mango Noix De Coco Earl Grey


Working Method

Cake Base
  • Mix all ingredients together except egg white and sugar.
  • Whip sugar and egg white until soft peak.
  • Then fold the meringue into the batter.
  • Bake at 200°C top and 180°C bottom for around 11-13mins.

Earl Grey Cream Brulee
  • Mix egg yolk and sugar.
  • Boil the whipping cream and milk, add in the earl grey tea leaves, and let it infuse for 20 mins.
  • Remove the earl grey tea leaves and bring to boil, pour into the yolk mixture.
  • Bake at 150°C for around 20-25mins

Lemon Speculoos
  • Melt the Belcolade Lait Selection CT and Cocoa Butter to about 40°C-45°C.
  • Mix the speculoos and lemon powder and then mix into Belcolade Lait Selection CT.

Coconut Mango Cream
  • Soak the gelatine and water for 5mins.
  • Semi whip the whipping cream.
  • Mix egg yolk and sugar together.
  • Bring mango, and coconut puree to boil; pour into the yolk mixture, add in gelatine mass.
  • Cool the mixture until around 25°C to 27°C. Incorporate with whipping cream.

Chocolate Spray
  • Heat up all the ingredients together until chocolate is fully melted.

Miroir Glaze
  • Warm all ingredients until around 40°C to 45°C.

About this recipe

Complexity level: