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Mango‑Chocolate Entremet

Recipe by Chef Sylvain - Long live pastry!

An elegant entremet combining a moist chocolate sponge with a silky mango cream, all covered with an orange‑red marbled glaze. Ideal for special occasions or to impress your guests.

MediumFrenchServes 8

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Source Video
1h 38m
Prep
26m
Cook
15m
Cleanup
2h 19m
Total

Cost Breakdown

$16.75
Total cost
$2.09
Per serving

Critical Success Points

  • Melt the chocolate without burning it
  • Bake the sponge at 180 °C for 12‑15 min
  • Reach exactly 82 °C for the mango cream
  • Incorporate the butter into the cream at 30‑35 °C
  • Cut the sponge into two perfectly equal layers
  • Precise assembly of layers and cream

Safety Warnings

  • Be careful of burns when handling melted chocolate and hot glaze.
  • Use the thermometer to not exceed 85 °C when cooking the cream.
  • The torch must be used at a safe distance from the face and clothing.

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