Heart marble

Heart marble

Level:
Easy
Inspirations: The moment of pure luxury is in my opinion linked with a plated dessert. All the elements which make up my dessert are precise in their compositions, temperatures, textures, flavor and qualities. The tasting will also be a moment of pure precision, because the harmony of the dessert will degrade over time so the luxury is to be able to enjoy it at the right time. Dark Gianduja gives a sublime taste, just like the freshness of the mango and the crunchy marble pieces.

Vanilla cake

Used products: Vanilla cake

  • 4.2 oz
    egg yolks
  • 7.1 oz
    sugar
  • 3.5 oz
    cream
  • 1/2 pod(s)
    vanilla
  • 5.6 oz
    flour
  • 0.1 oz
    baking powder
  • 2.1 oz
    melted butter

Preparation: Vanilla cake

Whisk the egg yolks, sugar and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Chocolate cake

Used products: Chocolate cake

Preparation: Chocolate cake

Whisk the egg yolks,sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.

Crémeux Gianduja

Used products: Crémeux Gianduja

  • 8.8 oz
    milk
  • 3.5 oz
    egg yolks
  • 8.8 oz
    M-6GD-N
  • 0.2 oz
    gelatin leaves

Preparation: Crémeux Gianduja

Warm milk and yolks to 85°C. 
Rehydrate the gelatin. Sieve on the Gianduja dark.
Combine all the ingredients.

Zéphyr™ glaze

Used products: Zéphyr™ glaze

  • 5.3 oz
    water
  • 10.6 oz
    sugar
  • 10.6 oz
    glucose syrup
  • 7.1 oz
    condensed milk
  • 0.9 oz
    gelatin
  • Q.S.
    brown food coloring
  • Q.S.
    fat-soluble orange colouring

Preparation: Zéphyr™ glaze

Warm water, sugar, glucose to 102°C. 
Add condensed milk and gelatin. 
Sieve on Zéphyr™ 35% white chocolate. 
Add brown and orange colors.

Mangot sorbet

Used products: Mangot sorbet

  • 8.6 oz
    sugar
  • 2.9 oz
    glucose syrup
  • 0.6 oz
    dextrose
  • 1.4 lb
    water
  • 11.9 oz
    mango puree
  • 0.1 oz
    sorbet stabilizer

Preparation: Mangot sorbet

Boil sugar, glucose, dextrose, water, and stabilizer. 
Add the hot mixture to the iced puree.
Leave for 12 hours at +4°C.
Use a sorbet maker to make the sorbet.

Sugar décor

Used products: Sugar décor

  • 12.3 oz
    water
  • 2.2 lb
    sugar
  • 1.8 oz
    glucose syrup
  • 15.4 gr
    cream of tartar
  • Q.S.
    dark colouring

Preparation: Sugar décor

Warm water, sugar, glucose and cream tartar to 160°C. 
Add the color when the syrup is 120°C. 
Water on the silpat. Cool. 
Blitz in a Robocoupe. 
Add the blitz powdered caramel on the silpat in 20 cm ring. Remove the ring. 
Put in an oven for 5 min at 160°C. 
Form a decoration.

Assembly

Stick the sugar décor to the plate using glucose. 
Glaze the Gianduja tube with Zéphyr™ glaze.
Put the glazed Gianduja tube in the middle of the decoration. 
Toast small cubes 1x1 of vanilla and chocolate cakes. 
Cut small cubes of fresh mango.
Before serving add the toasted cakes, the cubes of mango and mango sorbet quenelle on the Gianduja tube.