Mango caramel log cake

level 2

Recipe components

Callebaut® ingredients

Caramel glaze

IngredientsPreparation
  • 430g
    sugar
  • 3piece(s)
    vanilla bean

Make a blond caramel with the sugar, add the vanilla pod and caramelise for 1 min.

  • 380g
    cream

Add the cream and stir well until the caramel is melted.

  • 380g
    water
  • 20g
    corn starch
  • 4g
    gelatin
  • Q.S.
    yellow colourant powder

Mix the water and cornstarch, add to the caramel and cook until it thickens. Remove from the heat and add the gelatine and food colouring.

Apply at 36°C (97°F). 

Mango cream

IngredientsPreparation
  • 150g
    mango(s)

Bring to the boil

  • 20g
    fresh milk
  • 70g
    lemon grass

Bring to the boil in a separate saucepan, add the lemongrass and leave to infuse overnight. Drain and bring to the boil again.

  • 20g
    caster sugar
  • 20g
    egg yolks
  • 12g
    gelatin

Combine sugar and egg yolks in a thick bottom pan and cook at 85°C (185°F). Remove from the heat and add gelatine. Mix with the mango puree and milk.

  • 165g
    whipped cream

Fold in

Spread in a 5/8 frame and freeze for 2 hours. 

Chocolate cream

IngredientsPreparation
  • 130g
    milk
  • 1300g
    cream
  • 20g
    sugar

Combine and make a custard

  • 70g
    egg yolks

Remove from heat and add.

  • 12g
    gelatin

Add. 

Add the above mixture at 65°C (149°F)

  • 900g
    35% UHT cream

Beat until moderately stiff and fold in.

Chocolate sponge

IngredientsPreparation
  • 215g
    egg yolks
  • 186g
    sugar

Combine and beat for 15 min.

Add the boiling butter, then the sieved cocoa powder and fl our

  • 214g
    egg white
  • 57g
    sugar

Beat until stiff and add sugar. Pour cocoa mixture over the egg whites and mix carefully.

Bake in ring moulds for 35 min. at 170˚C (338°F) in a convection oven. Use a 0.8 mm layer of sponge per cake.