Exotic cake

Making the recipe

Frozen puree without added sugar Les vergers Boiron Mango

Frozen puree without added sugar Les vergers Boiron Passion fruit

Frozen puree without added sugar Les vergers Boiron Red fruits

Ingredients

Butter: 190 g
Grape seed oil: 35 g
Icing sugar: 170 g
Almond powder: 225 g
Egg yolks: 85 g
Eggs: 50 g
T55 flour: 110 g
Coconut powder: 60 g
Egg whites: 123 g
Brown sugar: 50 g

Beat the egg whites with the brown sugar.
Cream the butter and add the remaining ingredients.
Mix the two mixtures together and fill the molds.
Bake at 160°C for about 30 minutes.
Ingredients

Mango purée: 400 g
Passion fruit purée: 230 g
Sugar: 60 g
Yellow pectin: 12 g
Sugar: 487 g
Glucose: 112 g
Acid solution: 10 g

Heat the purées to 40°C.
Add sugar 1, previously mixed with the yellow pectin.
Bring to a boil, then stir in the glucose and sugar 2.
Cook the mixture to 107°C.
Remove from the heat, add the tartaric acid solution, mix, then pour onto a Silpat mat.
Leave to cool completely, blend, then pipe onto the cake.
Ingredients

White chocolate 35%: 760 g
Cocoa butter: 75 g
Grape seed oil: 75 g
Coconut powder: 190 g

Melt the white chocolate with the cocoa butter at 40°C.
Add the grapeseed oil and mix well.
Use at 30–32°C to coat the well-chilled cake, then immediately sprinkle with coconut powder.

Alexis BEAUFILS

Alexis Beaufils is a renowned French pastry chef, recognized for his exceptional talent and creativity in the field of patisserie.
His passion for the art of sweets has earned him a reputation for combining traditional techniques with modern influences.