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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 zests

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.

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