Mandarin

Created by

  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium

Recipe components

Cocoa streusel

IngredientsPreparation
  • 200g
    butter

Soften the butter.

Add all dry ingredients to the sugar and mix thoroughly.

Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.

Chocolate truffle cream

IngredientsPreparation
  • 150g
    cream
  • 150g
    invert sugar

Boil together.

Pour the cream over the chocolate and homogenise with the stick blender. Leave to cool to 30°C.

  • 28g
    butter

Mix the butter into the ganache and beat in the KitchenAid until well aerated.

Mandarin compote

IngredientsPreparation
  • 375g
    mandarine segments
  • 100g
    mandarin puree
  • 150g
    sugar

Boil together.

  • 5g
    NH pectin
  • 50g
    sugar

Mix and add to the mandarin mixtures. Briefly boil through. Set aside and leave to rest into a jelly-like mass.

Soften the mandarin gel in the Thermomix. (If the gel is too firm, add a little bit of sugar syrup.)

Chocolate mousse

IngredientsPreparation
  • 30g
    syrup
  • 17g
    egg yolks

Bring the syrup to the boil.

Give the egg yolks a quick stir. Pour the syrup (85°C) onto the egg yolks and mix at high in the KitchenAid until cold (±28°C).

Heat cream and chocolate together until 45°C and homogenise into a ganache.

Fold into the previous mixture until well absorbed.

  • 25g
    cream

Whip the cream and fold into the previous mixture.

Chocolate marshmallow

IngredientsPreparation
  • 6g
    gelatin leaves
  • 38g
    water
  • 125g
    sugar
  • 42g
    invert sugar
  • 42g
    glucose

Soak the gelatine in the water. Boil everything together at 110°C.

  • 53g
    invert sugar

Pour the previous syrup onto the inert sugar and mi at high speed.

  • 32g
    Cocoa mass

Add the melted cocoa liquor to the previous mixture and mix at high speed until cold.

Pour into Flexipan moulds (sprayed with anti-adherent coating).

Leave to crystallise for 12 hours. Then cut into the desired size and roll through cocoa powder.

Cacaoglacage

IngredientsPreparation
  • 1g
    powdered gelatin
  • 8g
    water

Soak the gelatine.

  • 43g
    sugar
  • 18g
    water

Boil together to 120°C.

  • 32g
    cream
  • 16g
    glucose
  • 5g
    invert sugar

Boil briefly and to the previous syrup.

Mix in the cocoa powder and leave to briefly boil through.

Sieve and leave to cool: mix in the gelatine at 60°C.

Finishing and presentation

Spread the chocolate truffle cream in a cake ring and leave to crystallise in the fridge overnight.  Top off with a layer of mandarin compote and freeze. Fill the rest of the cake ring with chocolate mousse and freeze.

After unmoulding: spray the cake with a spray gun mixture to the choice. Decorate with lines of cocoa glaze and the marshmallows. Finally decorate the sides of the cake.