Home Recipes VEGAN MANGO-PASSIONFRUIT PASTRY

VEGAN MANGO-PASSIONFRUIT PASTRY

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Ingredients

For 25 servings

Mango-calamansi mousse

10 g yellow pectin

15 g agar-agar

55 g sugar

100 g mango purée (1)

100 g calamansi juice

300 g mango purée (2)

10 g cocoa butter

600 g Debic Vegantop

Gluten-free chocolate biscuit

22 g gluten-free flour

22 g teff flour

52.5 g loaf sugar

8 g cocoa powder

0.7 g salt

1.4 g baking powder

0.7 g baking soda

24 g vegan dark chocolate

15 g sunflower oil

38 g hot water

49 g soy milk

2 g lemon juice

Passion fruit-chocolate glaze

1000 g passion fruit chocolate

100 g sunflower oil

100 g cocoa butter

Crispy chocolate base

105 g puffed rice (1)

281 g vegan dark chocolate

56 g sunflower oil

123 g puffed rice (2)

70 g puffed buckwheat

Passion fruit crémeux

186 g passion fruit purée

180 g Debic Vegantop

75 g passion fruit chocolate

81 g cocoa butter

49 g sugar

5.4 g pectin X58

5.4 g yellow pectin

Debic products used

pdp image

Debic Vegantop - 5L

  • Constant quality, overrun and stand
  • Freeze/thaw stable
  • Nice white color

Preparation

Mango-calamansi mousse

Mix the pectin with agar-agar and sugar.

Heat the mango purée (1) and calamansi juice to 40°C.

Dissolve the pectin-sugar mixture and add to cook.

Mix with the rest of the mango purée (2) and the cocoa butter.

Leave to cool to 45°C.

Fold through the whipped Vegantop to form a homogeneous mass or mousse.

Gluten-free chocolate biscuit

Mix all dry ingredients together.

Melt the chocolate and mix with the oil until liquid.

Mix the liquid and dry mass for 2 minutes.

Pipe flat balls of 8 to 10 g each.

Bake at 190°C for 8 minutes.

Passion fruit-chocolate glaze

Melt all ingredients and blend with a hand blender.

Use at about 35°C.

Crispy chocolate base

Finely grind the puffed rice (1) in a food processor.

Melt the chocolate and mix it with the oil.

Add the rest of the ingredients.

Portion with an ice cream scoop into a 7 cm diameter ring of about 24 g each.

Leave to set.

Store cool and dry.

Passion fruit crémeux

Heat the purée (no hotter than 60°C due to loss of flavour).

Mix the cooked Vegantop with the chocolate, cocoa butter and melted purée.

Bring to the boil with a mix of the sugar and the two pectins until well dissolved.

Cook for a few minutes, just like jam.

Blend well with thehand blender until a smooth emulsion forms.

Portion intointerior moulds of 20 to 22 g each.

Freeze.

Assembly

Pipe 42 to 45 g of mango mousse into Eclipse pastry moulds.

Press in the interior of passion fruit crémeux and close with chocolate biscuit.

Pass the pastries through the passion fruit-chocolate glaze and place the pastries on the crispy bottom.

Pipe with mousse tufts or rosettes and decorate with fresh mango or passion fruit, fresh cress and any (vegan) chocolate decorations.

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