Hello my friends!
Today I’m switching to festive mode because there’s always a good reason for it! 😉 And even when there isn’t, I’m often tempted…
So here it is, my mango and vanilla entremet!
Big news
So actually, today is my birthday!! Yay! I’m 35 again (laughter all around me!!), just like last year, the year before, etc. A little age freeze because age is just a number, right?? And to celebrate, I’m hosting a lovely giveaway right here! 😉
Anyway, my mango and vanilla entremet is my birthday cake. But since the holidays are just around the corner, it might already give you some ideas for Christmas or New Year’s Eve. You’re welcome!! 😉
Organization
So, to make this mango and vanilla entremet, you’ll need a bit of organization. Honestly, each individual preparation is very manageable:
- we’re going to make some meringues,
- a vanilla whipped ganache,
- a mango insert
- and an almond financier.
You can do it
See, nothing unmanageable. I’ve still categorized this mango and vanilla entremet recipe as “medium difficulty” because you’ll need to follow the steps closely and be a little precise during assembly. So I encourage you to read the entire recipe before starting and to consider the resting times carefully.
Utensils
Ideally, prepare the meringue, the insert, and the ganache the day before. After that, it’ll go smoothly! I created this mango and vanilla entremet using the De Buyer CakeDesign box, it’s perfect. But you can adapt with the following list of required utensils:
Parchment paper,
A 20 cm diameter and 4.5 cm high ring mold,
A small saucepan,
A stand mixer or an electric whisk,
A mixing bowl,
Plastic wrap,
A piping bag,
A round piping tip,
A cutting board
And a good paring knife.
With all that, you’re ready to make a mango and vanilla entremet that will dazzle your guests’ eyes and taste buds!
Shall we get started?
The recipe, Chef!
Mango and Vanilla Entremet
( Vote !)
Loading...Ingredients
- French Meringue
- 80 g egg whites
- 160 g granulated sugar
- Vanilla Whipped Ganache
- 200 g heavy cream
- 1 vanilla bean
- 90 g white chocolate
- 1 teaspoon honey
- Financier
- 150 g egg whites
- 170 g powdered sugar
- 100 g almond flour
- 100 g semi-salted butter
- 60 g flour
- Mango Insert
- 220 g mango
- 50 g sugar
- 3 g pectin
- 1 tablespoon lemon juice
- Decoration
- 200 g diced mango
- A few small basil leaves
Instructions
Mango Insert
Place the mango cut into small cubes in a saucepan. Heat over medium heat.
Mix the sugar and pectin, pour over the simmering mango. Cook for 5 minutes.
Add the lemon juice, cook for another 1 minute.
Place plastic wrap on a tray. Position the ring and pour in the mango compote.
Freeze.
Ganache
Split the vanilla bean in half and scrape out the seeds.
Boil 50 g of cream with the honey, vanilla pod, and seeds in a saucepan.
Remove from heat as soon as it boils. Remove the vanilla pod.
Add the chopped white chocolate and whisk until smooth.
Pour in the remaining 150 g of cream and mix.
Cover with plastic wrap touching the surface and refrigerate for 4 hours.
Meringue
Preheat your oven to 90°C (fan-assisted).
Pour the egg whites into the bowl of your stand mixer and whisk on high speed.
Gradually add the sugar in 3 additions to the foamy whites. Whisk for 5 minutes.
Spoon the meringue into a piping bag fitted with a round tip.
Pipe meringue sticks onto a sheet of baking paper.
Bake for 1 hour.
Let cool and set aside.
Financier
Preheat your oven to 170°C.
Melt the butter gently in a saucepan until it smells nutty. Set aside.
Combine the dry ingredients (sugar, almond, flour) in a mixing bowl.
Gradually add the egg whites and whisk.
Once the mixture is smooth, slowly pour in the browned butter while whisking.
Transfer the batter to a piping bag fitted with a round tip. Pipe one 20 cm circle and one 32 x 10 cm rectangle onto baking paper.
Bake for about 18 minutes (the financier should be nicely golden).
Immediately after baking, roll the rectangle on itself without removing the paper to form a curved band.
Assembling the Entremet
Take the insert out of the freezer. Cut a 18 cm diameter disk. Return it to the freezer.
Gently heat the remaining insert band with 5 cl of water to make a syrup. Clean and dry the ring that will be used for assembling.
Cut two strips of 4.5 cm high and 31.5 cm long from the financier rectangle.
Place the ring on your serving plate and line the inner edge with the two strips.
Cut an 18.5 cm diameter disk from the financier circle. Place it inside the ring.
Using a brush, coat the edges with mango syrup. Set aside.
Whip the ganache with an electric mixer until firm.
Spoon the ganache into a piping bag fitted with a round tip and pipe a layer of ganache into the ring.
Place the mango insert in the center, pressing lightly so the ganache rises around its sides.
Top with the meringue sticks. Pipe the remaining ganache. Use a small offset spatula to level the surface.
Arrange the diced mango and basil leaves.
Chill for at least 2 hours.
Before serving, break a few meringue pieces and place them on top of the entremet.
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