Festive bites

mandarin zests

Ingredients

Cocoa sweetened pastry

90g Butter
135 g AP Flour
15 g Cocoa powder
25 g Almond powder
1 g Fleur de sel
35 g Whole eggs
60 g Icing sugar

Mandarin compote

200 g Confit of mandarin zests
15 g Sugar
3 g Pectin NH

Light chocolate mousse

65 g Whole milk
200 g 40% cocoa chocolate
250 g Liquid cream (35% fat)

Confit of mandarin zests

Our confit of mandarin zests is made from fruit processed fresh at our primary processing facility in Spain. This ability to transform the fruit while fresh helps preserve the full aromatic richness of citrus fruit and the authenticity of its flavour. Its thick, generous texture, filled with finely cut zest pieces, is easy to spoon and delivers an intense mandarin freshness. Balancing sweetness with the delicate bitterness characteristic of citrus peel, this confit enhances pastry, ice cream, chocolate and culinary creations alike.

Discover our Confit of citrus zests product range

Preparation steps

1. Cocoa sweetened pastry

Coarsely mix butter with icing sugar. Gradually add egg then flour, cocoa and fleur de sel. Mix until an homogeneous dough is obtained without giving too much strength to the dough. Spread thinly the dough and cut out with a star pastry cutter and a ring one of 5 cm diameter. Bake between two silpat mats at 150°C for 20 minutes.

2. Mandarin compote

Combine together sugar with pectin NH. Heat the confit of mandarin zests. When the mixture reach 40°C, add the sugar/pectin mix and whip vigorously. Bring to a boil and fill sphere moulds of 3 cm diameter. Freeze before unmould.

3. Light chocolate mousse

Melt the chocolate and emulsify with warm milk. Whip the cream (until foam), when the chocolate/milk mix reach 45/55°C, add the whipped cream. Directly fill silicone moulds of 5 cm diameter to 3 cm heigth. Freeze before unmould.

4. Assembly

Put a chocolate mousse disk on a circle of cocoa pastry and place on the mousse a star cocoa pastry. Put on a mandarin compote sphere previously coated with a neutral glaze.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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