

Tart fragrance mango flan, mango and raspberry compote, roses custard

A creation of 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.
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
Our mangoes are lightly cooked for an almost homemade compote finish. Made from 80% fruit, and delicately sweetened for flavor, this high-fruit compote is the perfect ingredient or accompaniment for any dessert.
Discover our products range High fruit compotePreparation steps
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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.
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MANGO FLAN
Mix all ingredients together. Pipe in tart shell and bake it for 20 minutes at 160°C.
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PUFF
Proceed as standard puff and pipe 5 cm pieces.
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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.
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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.
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DECORATION
Put the puff on tart and pipe a bit of custard and sprinkle some petals.
