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 |