- A recipe by Thibault MARCHAND
Ingrédients
Frozen puree without added sugar Mango – 860g
Frozen puree without added sugar Pineapple – 390g
Frozen puree without added sugar Passion fruit – 312g
Sugar – 213g
Dextrose – 69,5g
Glucose – 108g
Stabiliser – 19,2g
Water – 430g
Defrost the purees.
Mix the stabiliser with 10 times its weight in sugar.
Heat the water.
At 25°C, add the remaining sugar, glucose and dextrose.
At 40°C, add the stabiliser mixed with sugar.
Pasteurise at a temperature of 83-85°C for 2 minutes.
Cool the mix as quickly as possible.
Once cooled, add the purees.
Cover the mix with cling film and leave to mature in the fridge for 4 to 24 hours.
Mix again before churning.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
Thibault MARCHAND's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.
Welcome to fruit excellence
Don't miss any of our news
Subscribe to our newsletter to stay informed.
