Tart fragrance

mango flan, mango and raspberry compote, roses custard

Ingredients

Recipe for 100 portions

VANILLA & ALMOND SHORTCRUST PASTRY

514 g AOP unsalted butter 82% (A)
325 g Raw sugar cassonade (A)
8 g Salt fleur de sel (B)
34 g Impertart (B)
103 g Almond powder (B)
171 g Eggs (C)
4 g Liquid sunflower lecithin (C)
1 g Vanilla powder (D)
85 g Potato starch (D)
686 g Wheat flour T55 (D)

MANGO FLAN

321 g Eggs
193 g Raw sugar cassonade
289 g Almond cream
718 g Mango puree

MANGO AND RASPBERRY COMPOTE

814 g Mango high fruit compote (A)
175 g Raspberry IQF (A)
11 g Gelatin powder 200 bloom (B)
64 g Water for gelatin (B)
175 g Fresh pomelo (C)

PUFF

403 g UHT whole milk (A)
403 g Water (A)
16 g AOP unsalted butter 82% (A)
16 g Salt fleur de sel (A)
323 g Raw sugar cassonade (A)
484 g Wheat flour T55 (B)
726 g Eggs (C)

ROSE CUSTARD

823 g Hokkaido fresh cream 35%
9 g Rose petals
165 g Yolk
165 g Trehalose sugar
12 g Gelatin powder 200 bloom
73 g Water for gelatin
1290 g Mascarpone

Mango high fruit compote

This mango compote combines generous mango pieces from Madagascar with Alphonso mango puree from India, a benchmark variety renowned for its aromatic intensity. Simply prepared to deliver a homemade-style appearance and texture, it offers visible fruit pieces and a light sweetness. Its rich, authentic ripe mango flavour makes it an ideal ingredient for desserts, verrines, frozen creations and pastry applications.

Discover our High fruit compote product range

Preparation steps

1. VANILLA & ALMOND SHORTCRUST PASTRY

Bring A to a soft and creamy texture with the paddle of mixer. Add B then C. Incorpore D previously mixed and sifted together but it should be quick and gently mixing to don’t bring strangeness to the dough. Keep overnight at 5°C to rest. Bake for 15 minutes at 160°C.

2. MANGO FLAN

Mix all ingredients together. Pipe in tart shell and bake it for 20 minutes at 160°C.

3. PUFF

Proceed as standard puff and pipe 5 cm pieces.

4. MANGO AND RASPBERRY COMPOTE

Cooked until texture desire A. Combine with B previously melted. When is cooling down, smooth the texture and incorpore C and pipe inside the puff.

5. ROSE CUSTARD

Infuse overnight A. Proceed as a standard custard and incorpore C before cooling down and keep at 5°C. Smooth the texture and incorpore D and when is homogeny, whipped until the wished texture.

6. DECORATION

Put the puff on tart and pipe a bit of custard and sprinkle some petals.

A creation by

Gaël Majchrzak

Gaël is the creative Director of the Hong Kong dessert shop Sweet Fashion House. His universe is composed of chocolate and fruit bonbons, desserts and tarts, he also presented a selection of fruity-chocolate-y recipes in a demo in Hong Kong using Andros Chef’s 100% natural fruit ingredients.

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