EXOTIC
TROPICAL MINGNON DELICACIES
Difficulty level
TROPICAL MINGNON DELICACIES
Ingredients
| unsalted butter 82% fat - softened | g 500 |
| egg yolk | g 80 |
| TOP FROLLA | g 1000 |
| grated coconut | g 160 |
Preparation
Whip all the ingredients in a planetary mixer with the paddle attachment, until you get a uniform whipped batter.
Fill a silicone mould for mignon savarin with the whipped batter and level the edges to remove any excess.
Bake at 180°C for about 12/15 minutes.
Ingredients
| milk 3.5% fat | g 100 |
| liquid cream 35% fat | g 100 |
| egg yolk | g 40 |
| sugar | g 10 |
Preparation
Bring milk and cream to boil in the microwave or in a pot on the stove, meanwhile, beat the egg yolks with the sugar in a separate bowl.
When boiling, combine the two mixture.
Continue to cook, stirring from time to time, until the creme reaches the 82°C.
Ingredients
| creme anglaise - hot | g 250 |
| LILLY NEUTRO | g 25 |
| FRUTTIDOR MANGO | g 300 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - melted at 45°C | g 150 |
Preparation
Pour all the ingredients into a high and tight container and emulsify with an immersion blender.
Fill the silicone moulds for mignon savarin and freeze.
Ingredients
| cocoa butter velvet spray - yellow | To Taste |
| MIRROR TROPICAL | To Taste |
Spray the frozen cremeux savarins with the yellow cocoa butter velvet-effect spray.
Place the creme savarins onto the shortcrust savarins and fill the hollow with MIRROR.
Pastry Chef
