Layers of mango-passionfruit confit, cheesecake, almond dacquiose and vanilla whipped ganache that sits on top of crunchy and sweet pate sucree. What can more can you ask for? It is the best tropical flavor for this cruel summer.
What you’ll need:
Vanilla Whipped Ganache (click here for the recipe)
Mango and passionfruit confit
-Passionfruit puree
-Fresh or frozen mango chunks
-gelatine (200 bloom strength)
-lemon juice (optional)
-Almond dacquiose
-Egg whites
-Granulated sugar
-Powdered sugar
-Almond flour
-All-purpose flour
-Cheesecake layer
-Cream cheese
-Powdered sugar
-Pâte Sucrée
-All-purpose flour
-Powdered sugar
-Almond flour
-Salt
-Unsalted butter
– Eggs
-Vanilla extract
-Mirror glaze
-Water-
-Light corn syrup / glucose
-Granulated sugar
-White chocolate
-Sweetened condensed milk
-Gelatine (200 bloom strength)
-Gel food color
How To Make Mango-Passionfruit Entremet
Make the vanilla whipped ganache first, as it needs to set in the fridge.
Next is mango-passionfruit confit. Don’t be intimidated by the name as confit is the French term for jam. Bloom gelatin by adding water. Stir and set aside. Combine all the ingredients together in a pot and let this cook over low heat until the mixture has thickened. Make sure to stir it once in a while to prevent it from burning at the bottom. Turn the heat off and add the bloomed gelatin, mix until thoroughly combined. Use a stick blender to smooth everything out. Run it through a sieve to remove any lumps. Transfer to a container and cover with plastic wrap. Make sure that the plastic touches the surface to prevent it from forming skin. Refrigerate until use.
Almond dacquoise is an almond meringue cake layer but crunchy. To make this, pre-heat oven at 170’C. Sift almond flour, all-purpose flour, powdered sugar, and salt. Mix all together and set aside. In a stand mixer, whip egg whites on medium-low speed. Add half of the granulated sugar when you start seeing white bubbles on the surface of the eggs. Increase the speed to medium-high after 2 minutes then add the other half of the granulated sugar. Keep beating until you reach soft peaks. Add half of the dry ingredients to the meringue and fold. Be careful not to deflate it too much. Add the second half and fold again. Once the wet ingredients are absorbed, start deflating the mixture by pushing it against the sides of the bowl this is called the macronage method. You should end up with ribbon-like consistency and should form a complete number 8 when you lift the spatula. Transfer this mixture pastry bag. Draw 2 circles on the parchment paper. Make sure that the size of the circles is 1 inch smaller in diameter than your mold. Turn the parchment paper upside down and pipe the mixture onto the guides, in two equal amounts. Bake in the oven without the fan for 12-15 minutes or until the sides are slightly brown. Let it cool completely.
For the cheesecake layer simply mix 100g of vanilla whipped ganache, cold cream cheese, and powdered sugar. Bet until sturdy in consistency. Transfer to a pastry bag and set aside.
For the mirror glaze. Bloom the gelatin in water and set aside. In a pot, add water, light corn syrup or glucose, and water and granulated sugar. Give it a stir and cook on medium heat until the sugar is fully dissolved. Remove from the heat and add your chopped white chocolate. Stir with a spatula until melted then add the bloomed gelatin and drop some yellow gel food coloring. Mix everything together until well incorporated. Use a stick blender to smooth it out but be careful not to incorporate air. Bubbles are the biggest enemy of a mirror glaze. To prevent this from happening, make sure that the head of the stick blender is not above the surface of the glaze while blending. Keep it submerged. Also running the glaze in a sieve multiple times after blending will help remove bubbles and some other lumps from gelatin and white chocolate.
For the biscuit tart/ biscuit base, pre-heat oven to 170’C. Roll out the chilled pate sucree dough about 1 cm thick. Cut the dough according to the size of the mold. I use an 8-inch diameter silicone mold so I made an 8-inch diameter biscuit base. Chill it once again to set then bake for 8-10 minutes. Scramble some egg yolk and brush it over the biscuit and bake again for 3 more minutes. Let it cool completely.
To assemble:
Prepare your silicone mold. Your mold should hold 1 kg filling. Place the mold on a flat surface like a cake board or flat plate to easily transfer it to the freezer.
Pipe the vanilla whip ganache at the bottom and the sides of the mold. Make sure to swirl the pastry bag around to cover all. You can use a small offset spatula to spread the ganache. You should create about a 2cm thick layer at the bottom and top. Add 1 dacquoise at the center followed by mango and passionfruit confit on top. Make sure to spread it but don’t add a lot of pressure so that the layers won’t be destroyed. Add the other dacquoise and finish it with a layer of cheesecake. Cover with plastic and freeze for 3 hours, preferably overnight.
For the mirror glaze application, make sure the temperature is at 35’C-38’C. Lower than this it will be too thick and higher than this will become too thin and may melt the cake. If you made this glaze a day before, you can re-heat it in the microwave but make sure to run it through a sieve multiple times to remove bubbles.
Place a jar or a glass upside down on a tray. Remove the cake from the mold. Place it on the top of the prepared glazing area. Pour the glaze on top of the cake slowly starting from the middle making a swirling movement to cover all the areas of the cake. Let the glaze drip. Use a small spatula and remove the excess glaze at the bottom. Do it in an inward motion to prevent it from being destroyed.
Gently lift the cake using an offset spatula and your hand. Transfer it to the tart base pâte sucree.
Decorate with edible flowers, white chocolate, or even whipped ganache and fresh mango and passionfruit.
Serve and enjoy!
Mango and Passionfruit Entremet
Ingredients
Vanilla whipped ganache
- 250g (1 cup + 2 tbsp) heavy whipping cream
- 250g ( 1 cup + 2 tbsp) heavy whipping cream (35% fat) cold
- 250g (1 3/8 cup ) white chocolate chips or chunks
- 50g ( 2 tbsp + 2 tsp.) bloomed gelatin (2 tbsp. water mixed with 2 tsp. gelatin powder with 200 bloom strength )
Almond Dacquoise
- 120g ( about 4 egg whites) egg whites
- 48g (4 tbsp.) granulated sugar
- 100g (1 cup) almond flour
- 24g (3 tbsp) all-purpose flour
- 8g (1 tbsp ) cornstarch
- 60g (1/2 cup) icng sugar
Instructions
Vanilla Whipped Ganache
- In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes. Heat the 250g heavy whipping cream in a saucepan until it reaches a gentle simmer. In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes. Stir until fully dissolved. Use an immersion blender to make an even smoother consistency. While blending pour in the cold cream. Keep blending until fully combined. Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin. Refrigerate for 6 hrs, preferably overnight.
Mango and passionfruit Confit
- Bloom gelatin by adding water. Stir and set aside.Combine all the ingredients in a pot and let this cook over low heat until the mixture thickens. Ensure to stir it occasionally to prevent it from burning at the bottom. Turn the heat off and add the bloomed gelatin, mix until thoroughly combined. Use a stick blender to smooth everything out. Run it through a sieve to remove any lumps. Transfer to a container and cover with plastic wrap. Make sure that the plastic touches the surface to prevent it from forming skin. Refrigerate until use.
Almond Dacquoise
- Preheat oven to 170'C. Sift almond flour, all-purpose flour, powdered sugar, and salt. Mix all together and set aside. In a stand mixer, whip egg whites on medium-low speed. Add half of the granulated sugar when you start seeing white bubbles on the surface of the eggs. Increase the speed to medium-high after 2 minutes then add the other half of the granulated sugar. Keep beating until you reach soft peaks. Add half of the dry ingredients to the meringue and fold. Be careful not to deflate it too much. Add the second half and fold again. Once the wet ingredients are absorbed, start deflating the mixture by pushing it against the sides of the bowl. You should end up with ribbon-like consistency . Transfer this mixture pastry bag. Draw 2 circles on the parchment paper. Make sure that the size of the circles is 1 inch smaller in diameter than your mold. Turn the parchment paper upside down and pipe the mixture onto the guides, in two equal amounts.Bake in the oven without the fan for 12-15 minutes or until the sides are slightly brown. Let it cool completely.
Cheesecake Layer
- For the cheesecake layer simply mix 100g of vanilla whipped ganache, cold cream cheese, and powdered sugar. Beat until sturdy in consistency. Transfer to a pastry bag and set aside.
Mirror Glaze
- Bloom the gelatin in water and set aside. Add water, light corn syrup or glucose, and water and granulated sugar in a pot. Give it a stir and cook on medium heat until the sugar fully dissolves. Remove from the heat and add your chopped white chocolate. Stir with a spatula until melted then add the bloomed gelatin and drop some yellow gel food coloring. Mix everything together until well incorporated. Use a stick blender to smooth it out but be careful not to incorporate air. Bubbles are the biggest enemy of a mirror glaze. To prevent this from happening, make sure that the head of the stick blender is not above the surface of the glaze while blending. Keep it submerged. Also running the glaze in a sieve multiple times after blending will help remove bubbles and some other lumps from gelatin and white chocolate.
Pâte Sucree (Tart/ biscuit base)
- Preheat oven to 170'C. Roll out the chilled pate sucree dough about 1 cm thick. Cut the dough according to the size of the mold. I use an 8-inch diameter silicone mold so I made an 8-inch diameter biscuit base. Chill it once again to set then bake for 8-10 minutes. Scramble some egg yolk and brush it over the biscuit and bake again for 3 more minutes. Let it cool completely.Prepare your silicone mold. Your mold should hold 1 kg filling. Place the mold on a flat surface like a cake board or flat plate to easily transfer it to the freezer.
Assembly
- Transfer chilled vanilla whipped ganache to a mixing bowl and whip it using an electric beater until you reach stiff peaks and transfer it to a piping bag. Pipe the vanilla whip ganache at the bottom and the sides of the mold. Make sure to swirl the pastry bag around to cover all. You can use a small offset spatula to spread the ganache. You should create about a 2cm thick layer at the bottom and top. Add 1 dacquoise at the center followed by mango and passionfruit confit on top. Make sure to spread it but don't add a lot of pressure so that the layers won't be destroyed. Add the other dacquoise and finish it with a layer of cheesecake. Cover with plastic and freeze for 3 hours, preferably overnight.For the mirror glaze application, make sure the temperature is at 35'C-38'C. Lower than this it will be too thick and higher than this will become too thin and may melt the cake. If you made this glaze a day before, you can reheat it in the microwave, but run it through a sieve multiple times to remove bubbles. Place a jar or a glass upside down on a tray. Remove the cake from the mold. Place it on the top of the prepared glazing area.Pour the glaze on top of the cake slowly starting from the middle making a swirling movement to cover all the areas of the cake. Let the glaze drip. Use a small spatula and remove the excess glaze at the bottom. Do it in an inward motion to prevent it from being destroyed. Gently lift the cake using an offset spatula and your hand. Transfer it to the tart base pâte sucree.Decorate with edible flowers, white chocolate, or even whipped ganache and fresh mango and passionfruit.Serve and enjoy!
Notes
Did you make this recipe?
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