INGREDIENTS
| Grams | ||
|---|---|---|
| Mango / Passion Jelly | ||
| Mango Puree | 200 | |
| Passion Fruit Juice | 20 | |
| Black Pepper | 2 | |
| Gelatin | 3.2 | |
| Sugar | 10 | |
| Mango / Passion Jelly total | 264 | |
| Madeleine Chocolate Biscuit | ||
| Eggs | 165 | |
| Sugar | 180 | |
| Flour T55 | 80 | |
| Tegral Satin Creme Cake Vanilla | 70 | |
| Oil | 30 | |
| Butter | 150 | |
| Milk | 48 | |
| Lemon Zest | 5 | |
| Belcolade Dark Chocolate, Noir Superieur D600/J Drops | 60 | Belcolade Selection Noir 60% |
| Madeleine Chocolate Biscuit total | 788 | |
| Spiced Mango Mousse | ||
| Mango Spiced Puree | 500 | |
| Sugar | 20 | |
| Gelatin | 12 | |
| Chantypak | 700 | |
| Spiced Mango Mousse total | 1232 | |
| Yellow Glaze | ||
| Miroir | 300 | Mirroir Plus |
| Yellow Color | 3 | |
| Pectine NH | 3 | |
| Sugar | 40 | |
| Yellow Glaze total | 346 | |
