Mikan Pastry

Baking and Desserts | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mikan Pastry

Ingredients

Sugar - 6.7 oz
Mandarin Puree - 10.6 oz
Passion Fruit - 1.8 oz
Gelatin - 0.4 oz
Egg white - 7.1 oz
Almond - 6.7 oz
Wheat Flour - 1.4 oz
Cocoa Powder - 1.1 oz
Chocolate - 12.3 oz
Citrus Zest Mix - 0.4 oz
10% cream - 13 fl oz

Step by Step guide

Step 1

For the mandarin coulis, bring the puree and sugar to a boil, remove from heat, and add the pre-soaked and squeezed gelatin. Pour into molds and let set.

Step 2

For the chocolate dacquoise, whip the egg whites and gradually add the sugar. Mix the dry ingredients separately. Then gently fold the dry ingredients into the whipped egg whites. Spread onto a silicone mat and bake at 165°C (329°F) for 10 minutes.

Step 3

For the chocolate mousse, melt the chocolate and add the mandarin zest. Then whip the cream separately and combine it with the chocolate mixture.

Step 4

In a silicone mold, pour in the chocolate mousse, add the mandarin coulis, then more mousse, and top with the chocolate dacquoise. Place in the freezer. Once frozen, cover the pastry with orange glaze, decorate with a leaf, and place on a base of chocolate shortcrust pastry.