Mango jasmine

Making the recipe

Frozen puree without added sugar Les vergers Boiron Lime

Frozen puree without added sugar Les vergers Boiron Mango

Frozen puree without added sugar Les vergers Boiron Orange and bitter orange

Ingredients

Les vergers Boiron Mango Purée 100% – 800g
Jasmin tea – 18g
Water – 180g
Sugar – 79g
Glucose powder – 10g
Dextrose – 50g
Sorbet stabilizer – 3g
Les vergers Boiron Lime Purée 100% – 12g

In a jar, pour the mango puree and tea.
Cover with cling wrap and infuse for 24h.
Warm to 25°C and strain 679g of this infusion.
Combine sugar with stabilizer and pour over water previously
heated at 30°C.
Let the stabilizer rehydrate for 5mn and start to heat up this
syrup to 40°C. Add glucose powder and dextrose.
Boil and remove from the stove.
Cool down and pour over the lime puree and the mango Jasmin
infusion.
Blend with hand blender. Keep in the fridge 5h minimum (or
overnight). Blend again before churning.
Ingredients

Cream (35% fat) – 353g
Gelatin mixture – 12g
Invert sugar – 28g
White chocolate – 90g
Mango powder – 11g
Les vergers Boiron Mango Purée 100% – 110g
Les vergers Boiron Passion Fruit Purée 100% – 10g

Heat up 153g of cream with gelatin and invert sugar.
Pour over white chocolate and blend with hand blender.
Add the remaining cream whilst blending.
Add mango puree and keep blending.
Pour in container, cover with cling wrap and keep in the fridge
overnight.
Whip up like whipped cream before service.
Ingredients

Sugar – 25g
Water – 250g
Jasmin tea – 8g
Gelatin mixture – 20g

Pour water over tea and cover with cling wrap.
Infuse for 36h.
Strain and weight 180g of this infusion.
Warm 50g of the jasmin infusion with gelatin and sugar.
Add remaining infusion and let it set in the fridge overnight.
Ingredients

Almond paste 50% – 337g
Eggs – 240g
Flour T55 – 30g
Baking powder – 2g
Potato starch – 30g
Turmeric powder (optional) – 2g
Butter (melted at 45°C) – 37g
Olive oil – 90g

Place the almond paste and egg in the food processor.
Blend until smooth and transfer in the mixing bowl.
Whip up in fast speed with paddle attachment until fluffy.
Sieve flour, baking powder, potato starch and turmeric.
Fold in the almond mixture and add olive oil followed by
melted butter.
Pour in silicon mat (25x35x0.5cm).
Bake at 160°C for 9mn.
Ingredients

Sugar – 17g
Water – 54g
Rice krispies – 75g
Cocoa butter – 20g

Cook sugar and water until 103°C.
Add rice and cook until caramelization. Remove from the stove and add cocoa butter.
Pour over silpat to cool down.
Keep in airtight container silica gel.
Ingredients

Sugar – 100g
Pectin NH – 2.5g
Les vergers Boiron Orange Concentrate – 12g
Les vergers Boiron Bitter Orange Purée 100% – 62g
Glucose – 18g
Butter – 50g
Desiccated coconut – 50g
Flour T55 – 35g

Combine sugar with pectin and pour over bitter orange puree.
Add concentrate, glucose and butter.
Let the pectin rehydrate for 5mn and boil this mixture.
Remove from the stove and add desiccated coconut.
Stir vigorously making sure the coconut soaks the syrup.
Cool down and add flour.
Keep in the fridge for 24h before use.
Spread this mixture on silpat and bake at 170°C for 9mn.

Gaël ETRILLARD

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.

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