Recipe Exotic Fruits Pie | So Fresh Mango Passion Pie 🥧

#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart #cooking

Ingredients

Lemon pie dough:
45 g icing sugar
15 g ground almonds
125 g T55 flour
1 g salt
60 g unsalted butter
30 g whole egg
Lemon zests
Mix butter,icing sugar, ground almonds, flour,zest and salt with paddle. Add the egg little by little. Stop as soon as the dough. Leave to rest for 1 hour in the fridge before rolling out between 2 sheets. Ideally, leave the tart for 12 hours in the fridge after have it dark. Bake for 12 minutes at 160°C

Mango almond cream:
30g of butter
30g of sugar
30g of ground almonds
30g of egg
QS of mango cubes

Mix the softened butter, the sugar, and the ground almonds with the leaf, the mixture must be homogeneous. Add the egg little by little. Refrigerate for 1 hour. Poach in the tart shells, adding a few mango cubes

Mango confit
200g mango puree
20g of sugar
2.5g of pectin

Mix the sugar and cold pectin. Heat the puree to 50°C. While whisking, pour the sugar/pectin mixture over the puree. Boil this mixture for 1min30. Refrigerate until use. Or pour immediately into moulds

Creamy mango passion fruit:
90g mango puree
30g passion fruit puree
45g eggs
80g egg yolk
45g butter
2g gelatin + 10g water
Zest of 1 lime
30g of sugar

Over low heat and stirring constantly, cook the purées, eggs, yolks and sugar to 72°C. Add the rehydrated gelatin. Leave to cool to 50°C. Add the butter and blend with an immersion blender. Add the zest of a lime

Verbena whipped ganache:
222g liquid cream
2g lemon verbena
50g ivory couverture
2g gelatin + 10g water

Boil half the cream and infuse the verbena leaves in it for 15 minutes. Bring the cream back to the boil then strain it. Pour the mixture over the chocolate and the rehydrated gelatin mass. Mix everything then add the cold cream remaining. Leave in the fridge for 12 hours before use, filming on contact

Assembly :
Bake the tart base for 12 minutes at 160°C. Uncircle. Add the gilding with a brush, the almond cream and a few cubes of mango. Bake for 15-20 min at 160°C. Add a slice of mango of about 0.5mm in the bottom of the tartlet. Pipe the confit, the mango cream and a little verbena ganache. Smooth everything with a spatula. Finish by piping with the rest of the ganache. verbena rise of the petals with a nozzle honored saint n°104. You can finish by adding small spheres of mango confit

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#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart #cooking

Ingredients

Lemon pie dough:
45 g icing sugar
15 g ground almonds
125 g T55 flour
1 g salt
60 g unsalted butter
30 g whole egg
Lemon zests
Mix butter, icing sugar, ground almonds, flour, zest and salt with paddle. Add the egg little by little. Stop as soon as the dough. Leave to rest for 1 hour in the fridge before rolling out between 2 sheets. Ideally, leave the tart for 12 hours in the fridge after have it dark. Bake for 12 minutes at 160°C

Mango almond cream:
30g of butter
30g of sugar
30g of ground almonds
30g of egg
QS of mango cubes

Mix the softened butter, the sugar, and the ground almonds with the leaf, the mixture must be homogeneous. Add the egg little by little. Refrigerate for 1 hour. Poach in the tart shells, adding a few mango cubes

Mango confit
200g mango puree
20g of sugar
2.5g of pectin

Mix the sugar and cold pectin. Heat the puree to 50°C. While whisking, pour the sugar/pectin mixture over the puree. Boil this mixture for 1min30. Refrigerate until use. Or pour immediately into moulds

Creamy mango passion fruit:
90g mango puree
30g passion fruit puree
45g eggs
80g egg yolk
45g butter
2g gelatin + 10g water
Zest of 1 lime
30g of sugar

Over low heat and stirring constantly, cook the purées, eggs, yolks and sugar to 72°C. Add the rehydrated gelatin. Leave to cool to 50°C. Add the butter and blend with an immersion blender. Add the zest of a lime

Verbena whipped ganache:
222g liquid cream
2g lemon verbena
50g ivory couverture
2g gelatin + 10g water

Boil half the cream and infuse the verbena leaves in it for 15 minutes. Bring the cream back to the boil then strain it. Pour the mixture over the chocolate and the rehydrated gelatin mass. Mix everything then add the cold cream remaining. Leave in the fridge for 12 hours before use, filming on contact

Assembly :
Bake the tart base for 12 minutes at 160°C. Uncircle. Add the gilding with a brush, the almond cream and a few cubes of mango. Bake for 15-20 min at 160°C. Add a slice of mango of about 0.5mm in the bottom of the tartlet. Pipe the confit, the mango cream and a little verbena ganache. Smooth everything with a spatula. Finish by piping with the rest of the ganache. verbena rise of the petals with a nozzle honored saint n°104. You can finish by adding small spheres of mango confit