Mango Dôme Entremet

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: MANGO COMPOTE:

450 grams Mexican mango (about 3 mangos)

75 grams butter (2.6 ounces, ⅔ stick)

75 grams sugar (2.6 ounces, 3/8 cups)

5 grams pectin (0.2 ounces, 1 tablespoon)

juice from 1 lemon

When shopping for mangos, shop by smell and texture. Pick up and feel each one; they should be fragrant and have some give when you squeeze them. For this recipe, a mix of very ripe and medium ripeness works fine. And if you happen to choose mangos that are under-ripe, just wait a few days. They are one of very few fruits that ripen exceptionally well off the vine.

subheading: BAVARIAN MOUSSE:

This component is made in several steps, preparing a base custard (créme Anglaise), then a chocolate Bavarian cream, and finally folding in whipped cream to make the mousse. Bavarian Mousse recipe derived from Derek Poirier of Valrhona.

subheading: Créme Anglaise:

300 grams cream (10.5 ounces, ~1 ¼ cup)

180 grams milk (6.3 ounces, ~¾ cup)

120 grams eggs yolks (4.2 ounces, about 6 egg yolks)

60 grams sugar (2.1 ounces, ~¼ cup)

subheading: Bavarian Cream (Créme Bavarois):

Créme Anglaise from previous step

12 grams gelatin (0.4 ounces, ~4 teaspoons)

500 grams white chocolate (17.6 ounces)

subheading: Bavarian Mousse (Mousse Bavarois):

Bavarian Cream from previous step

600 grams heavy cream (21.1 ounces)

subheading: SIMPLE ALMOND DACQUOISE:

Almond dacquoise recipe derived from the book Patisserie: Mastering the Fundamentals of French Pastry.

200 grams fine almond flour (7.0 ounces, ~2 cups), make sure you have a little more since you only use the fine sifted part

200 grams egg whites (about 5 ½ eggs)

175 grams sugar (6.2 ounces, ~1 ⅔ cups)

subheading: MANGO COLORED MIRROR GLAZE:

350 grams white chocolate (12.25 ounces)

150 grams water (5.25 ounces, ~½ cups)

300 grams sugar (11.5 ounces, ~1 ½ cups)

200 grams condensed milk (7 ounces, ~⅔ cups)

1 tablespoon vanilla extract

19 grams powdered gelatin (0.67 ounces)

yellow food dye and peach or orange food dye

subheading: ASSEMBLY:

shredded coconut flakes

subheading: Simple Syrup:

100 grams water (3.5 ounces, ~⅔ cup)

100 grams sugar (3.5 ounces, ~½ cup)

teaspoon of cognac (optional)

subheading: Equipment:

Instant thermometer

Cooling rack for glazing

Gel food dye

Mini Pastry Bases (3.5")

Directions at chefiso.com

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