Now here’s a recipe that I am sure will not leave you in marble, an idea for a dessert for new year’s eve of the 31st, a Saint Honoré, chocolate and mango. This dessert, it was our dessert of Christmas to Mister, Mini Miss and me, and we were well feasted, and not only on the day of Christmas because we don’t have all eaten the same day ! So, yes, it looks a bit complicated like that but with a little organization you can easily go out and have at your table for a Saint Honoré home worthy of a pastry chef !

And then I’m pretty confident that you will not be able to resist one last time at the call of the chocolate (and then you forget quickly that it was already down 1 chocolate box and 2 fathers Christmas Kinder !) !

Saint Honore chocolate and mango {without milk}

To 5 people Save Print Ingredients

  • FOR THE BATTER HAS CABBAGE
  • 55 g of flour
  • 50 g of vegetable milk
  • 50 g of water
  • 45 g of margarine plant
  • 2 eggs means
  • 1 pinch of sugar
  • 1 pinch of salt
  • FOR THE BAGEL
  • 30 g of flour
  • 50 g of sugar cane
  • 40 g of margarine plant
  • 20 g of powder of cocoa bitter
  • FOR THE PASTRY CREAM
  • 25 cl of milk plant
  • 80 g of cane sugar
  • 3 egg yolks
  • 37 g of flour
  • 200 g mango purée
  • The zest of half a lemon green
  • 2 g of agar agar (1/2 tsp)
  • FOR THE GANACHE
  • 200 g of chocolate
  • 20 cl of coconut milk
  • The mango cubes for decoration

 

Preparation

  • Start by making the pastry cream. To do this, beat the egg yolks with the sugar in a bowl so that the mixture whitens, then add the flour, mix. Put the vegetable milk to heat in a saucepan with the agar agar, bring to the boil and then pour the milk over the egg yolks, stir with a whisk. Pour the batter in the pan and then turn it to cook on low heat for 3-5 minutes, whisking until the mixture thickens. Add off the heat the mango puree and the lime zest. Pour the preparation into a container, shoot to contact and book cool.
  • Make the cracker, for this mix together the sugar, margarine, cocoa powder and flour. Sand the preparation of the fingertips, then spread it on 2-3 mm, between two sheets of parchment paper. Book in the freezer the time to prepare the cabbage.
  • Prepare the dough cabbage by heating the milk plant, water, sugar, salt and margarine together in a saucepan. When the whole is melted, add the flour at once and stir with a wooden spoon. Turn the dough in the pan to dry for 3 minutes. Put the dough in a bowl and let rest for 3 minutes.
  • Preheat the oven to 250° of heat static.
  • Then add the eggs one at a time in the paste to the cabbage, stirring well between each. Pour the batter into a piping bag. On a baking sheet make cabbage 3 cm in diameter by holding your piping bag vertically to the plate, cut a kick-sec. be Sure to space them.
  • Remove the bagel from the fridge and cut out disks of the same size as the cabbage using a cookie cutter. Arrange on cabbage. Put in the oven and turn off oven. Allow to cook for 20 minutes. After 20 minutes turn the oven to 180° c in heat-static and allow to dry for 12 minutes. Do especially open the oven door closed before the end of cooking cabbage. Remove them from the oven and set aside.
  • Once cooled, it will be necessary to fill the choux with the pastry cream. For this, put the cream into a piping bag with a smooth tip made a gash in the cabbage and then top with cream.
  • Prepare the ganache by heating the coconut cream and then pour over the chocolate pieces. Emulsionnez well, put in a piping bag and refrigerate.
  • Cut a rectangle of puff pastry to 25 cm on 12 cm and cook between two plate in an oven at 200° for 15-20 minutes.
  • Assemble with alternating cabbage and pocketing a ball of ganache.
  • Decorate with mango cubes and lime zest.

 

Written by Doc

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