Festive bites mandarin zests
A creation of 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.
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
Confit of mandarin zests with a thick texture, easy to dose with spoon. Packed in 500 g oxygen-barrier pouches.
Discover our products range Confit of citrus zestsPreparation steps
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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.
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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.
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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.
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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.
