Pumpkin and mango crémeux

Ingredients: Pumpkin and mango crémeux

  • 2.4 oz
    sugar
  • 0.2 oz
    stabiliser
  • 0.6 oz
    NH pectin
  • 2.6 oz
    milk

Preparation: Pumpkin and mango crémeux

Mix together.

Ingredients: Pumpkin and mango crémeux

  • 1.2 lb
    pumpkin puree
  • 7.9 oz
    mango puree
  • 3.6 oz
    egg yolks

Preparation: Pumpkin and mango crémeux

Add sugar-milk mix. Heat to 85°C. Cool to 40°C.

Ingredients: Pumpkin and mango crémeux

  • 5.6 oz
    Butter 82% fat

Preparation: Pumpkin and mango crémeux

Add.

Power 80 Biscuit

Ingredients: Power 80 Biscuit

Preparation: Power 80 Biscuit

Melt together.

Ingredients: Power 80 Biscuit

  • 9.0 oz
    egg yolks
  • 5.4 oz
    sugar

Preparation: Power 80 Biscuit

Whip lightly. Add ganache.

Ingredients: Power 80 Biscuit

  • 10.5 oz
    egg whites
  • 5.4 oz
    sugar

Preparation: Power 80 Biscuit

Make a meringue. Add.

 Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min.

Gold Mousse

Ingredients: Gold Mousse

  • 4.5 oz
    milk
  • 4.5 oz
    cream 35% fat
  • 1.0 oz
    vanilla

Preparation: Gold Mousse

Bring to a boil together.  

Ingredients: Gold Mousse

  • 1.9 oz
    egg yolks
  • 0.9 oz
    sugar

Preparation: Gold Mousse

Mix together. Make crème anglaise.  

Preparation: Gold Mousse

Pour over crème anglaise. Emulsify.

 Heat to 40°C. Mix in whipped cream. Let cool.

Gold Glaze

Ingredients: Gold Glaze

  • 5.0 oz
    water
  • 6.1 oz
    sugar
  • 6.1 oz
    isomalt

Preparation: Gold Glaze

Boil to 106°C.

Ingredients: Gold Glaze

  • 4.1 oz
    cream
  • 4.9 oz
    dried glucose 40DE

Preparation: Gold Glaze

Boil separately. Add.

Ingredients: Gold Glaze

Preparation: Gold Glaze

Add. Mix in.

Use at 40°C.