Mandarin

Gecreëerd door

  • Joeri Vandekerkhove - Chef Patisserie bij Boîte Moustache en Oud Walle – Kortrijk, België

Receptcomponenten

Cocoa streusel

IngrediëntenBereiding
  • 200g
    boter

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

IngrediëntenBereiding
  • 150g
    room
  • 150g
    invertsuiker

Boil together.

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

  • 28g
    boter

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

Mandarin compote

IngrediëntenBereiding
  • 375g
    mandarijnpartjes
  • 100g
    mandarijnenpuree
  • 150g
    suiker

Boil together.

  • 5g
    pectine NH
  • 50g
    suiker

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

IngrediëntenBereiding
  • 30g
    siroop
  • 17g
    eierdooiers

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
    room

Whip the cream and fold into the previous mixture.

Chocolate marshmallow

IngrediëntenBereiding
  • 6g
    gelatineblaadjes
  • 38g
    water
  • 125g
    suiker
  • 42g
    invertsuiker
  • 42g
    glucose

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

  • 53g
    invertsuiker

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

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

IngrediëntenBereiding
  • 1g
    gelatinepoeder
  • 8g
    water

Soak the gelatine.

  • 43g
    suiker
  • 18g
    water

Boil together to 120°C.

  • 32g
    room
  • 16g
    glucose
  • 5g
    invertsuiker

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.