Urban leaf patisserie

Urban leaf patisserie

Level:
Difficult
Makes:
Recipe for 30 pieces

Exotic Compotée

Used products: Exotic Compotée

  • 1.4 oz
    orange juice
  • 0.9 oz
    lime juice
  • 1.2 oz
    sugar
  • 1 piece(s)
    vanilla
  • 4.4 oz
    diced pineapple
  • 6.3 oz
    diced mango
  • 4.4 oz
    sliced banana

Preparation: Exotic Compotée

Bring fruit juices, sugar and vanilla to a boil. Add pineapple and boil for 2 min. Add mango and boil for 2 min. Add banana and boil for 2 min.

Mango marinated

Used products: Mango marinated

  • 0.7 oz
    orange juice
  • 0.5 oz
    lime juice
  • 0.7 oz
    sugar
  • 0,5 piece(s)
    vanilla
  • 3.5 oz
    diced mango

Preparation: Mango marinated

Bring fruit juice, vanilla and sugar to a boil. Add mango and leave to cool.

Crème Patissiere Chocolat

Used products: Crème Patissiere Chocolat

Preparation: Crème Patissiere Chocolat

Bring milk to a boil. Mix sugar, egg yolk and cream powder, add and bring to a boil. Fold in couverture.

Pâte à Choux Chocolat

Used products: Pâte à Choux Chocolat

Preparation: Pâte à Choux Chocolat

Bring water, milk, butter, salt and sugar to a boil. Add flour and quickly stir (roast). Add cocoa powder and cocoa mass. In a Kitchen Aid gradually add eggs.

Bake at: 180°C / 42 min.

Vanilla, Mascarpone Chantilly

Used products: Vanilla, Mascarpone Chantilly

Preparation: Vanilla, Mascarpone Chantilly

Warm milk and vanilla pod. Add couverture and mix. Mix mascarpone with some of the liquid cream and add. Add remaining cream. Leave to cool to 5°C. Whip before application.