Mango‑Chocolate Entremet

Ingredients

• 20 g 70% cacao dark chocolate (cut into pieces)
• 2 Whole eggs (at room temperature)
• 50 g Granulated sugar
• 30 g Almond powder
• 50 g Type 45 flour
• 35 g Unsalted butter (cut into cubes)
• 10 g Unsweetened cocoa powder
• 50 g Whole liquid cream (equivalent to 50 ml)
• 1 c. à café Baking powder (about 5 g)
• 30 g Creamy honey (real beekeeper honey)
• 400 g Mango purée (smooth, can be homemade)
• 8 Egg yolks (at room temperature)
• 2 feuilles Gelatin sheets (2 g each, total 4 g)
• 100 g Granulated sugar (for the cream)
• 160 g Unsalted butter (for the cream) (cut into cubes, at room temperature)
• 200 g Neutral glaze (white fondant) (at room temperature)
• quelques grammes Orange powder food coloring (to tint the glaze)
• quelques gouttes Liquid red food coloring (for the marbled effect)
• 1 Fresh mango (decoration) (about 200 g, sliced into ribbons)
• quelques Fresh mint leaves (for the finishing touch)

Instructions

1. Melt butter and chocolate

   In a small saucepan, melt the butter and dark chocolate over medium heat, stirring constantly until a smooth mixture forms.

   Time: PT5M

2. Mix honey, sugar and eggs

   In a bowl, whisk the creamy honey, granulated sugar and whole eggs until the mixture lightens and becomes frothy.

   Time: PT3M

3. Fold in almond powder

   Add the almond powder to the previous mixture and stir gently.

   Time: PT2M

4. Sift the dry ingredients

   Sift the flour, baking powder and unsweetened cocoa powder, then fold them into the mixture gently.

   Time: PT2M

5. Add the liquid cream and melted chocolate

   Pour in the liquid cream, then the melted butter‑chocolate mixture, mixing until a homogeneous batter forms.

   Time: PT2M

6. Pour the batter into the frame

   Place the 20 cm ring on a baking sheet lined with parchment paper and pour the batter, spreading it evenly.

   Time: PT2M

7. Bake the sponge

   Bake in a preheated oven at 180 °C for 12 to 15 minutes, until the top is lightly golden and a knife comes out clean.

   Time: PT13M

   Temperature: 180°C

8. Cool the sponge

   Remove the sponge from the oven, transfer to a rack and let cool completely.

   Time: PT15M

9. Soak the gelatin

   Place the gelatin sheets in cold water for 5 minutes to soften.

   Time: PT5M

10. Heat the mango purée

    Pour the mango purée into a saucepan and heat over low heat without boiling.

    Time: PT5M

11. Whisk the egg yolks with sugar

    In a bowl, whisk the 8 egg yolks with the granulated sugar until the mixture lightens.

    Time: PT3M

12. Cook the mango cream

    Pour the hot mango purée over the whisked yolks while whisking, then return everything to the saucepan and cook over low heat until 82 °C (coagulation temperature).

    Time: PT8M

    Temperature: 82°C

13. Incorporate the gelatin

    Remove the saucepan from the heat, squeeze the gelatin and add it to the hot cream, mixing until fully dissolved.

    Time: PT2M

14. Cool then add the butter

    Allow the cream to cool to 30‑35 °C, then fold in the unsalted butter in small cubes, whisking until a glossy texture is achieved.

    Time: PT12M

15. Cut the sponge into two layers

    Using a bread knife dipped in hot water, cut the cooled sponge into two equal layers, rotating the sponge after each cut for a straight slice.

    Time: PT5M

16. Assemble the entremet

    Place the first half of the sponge on a plate, pour a first layer of cream (about 1 cm), place the second half, press lightly, then spread the remaining cream over the entire surface.

    Time: PT10M

17. Initial freezing

    Place the entremet in the freezer for several hours (minimum 3 h) until firm.

    Time: PT0M

18. Prepare the marbled glaze

    Divide the neutral glaze into two parts, color one with orange powder food coloring, add a few drops of liquid red food coloring on the colored surface and create a marbled effect using a fork.

    Time: PT5M

19. Apply the glaze

    Spread the glaze over the entire entremet using a palette knife, let it flow over the sides, then smooth the excess.

    Time: PT5M

20. Stabilize the glaze

    Return the entremet to the freezer for 15 minutes to set the glaze.

    Time: PT15M

21. Final decoration

    Slice the fresh mango into thin ribbons, lightly glaze them with neutral glaze and arrange on top. Add a few fresh mint leaves and, if desired, chocolate decorations.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g