Urban leaf patisserie

Exotic Compotée

Ingredients Preparation
  • 40g
    orange juice
  • 25g
    lime juice
  • 35g
    sugar
  • 1piece(s)
    vanilla
  • 125g
    diced pineapple
  • 180g
    diced mango
  • 125g
    sliced banana

Bring fruit juices, sugar and vanilla to a boil. Add pineapple and boil for 2 min. Add mango and boil for 2 min. Add banana and boil for 2 min.

Mango marinated

Ingredients Preparation
  • 20g
    orange juice
  • 15g
    lime juice
  • 20g
    sugar
  • 0,5piece(s)
    vanilla
  • 100g
    diced mango

Bring fruit juice, vanilla and sugar to a boil. Add mango and leave to cool.

Crème Patissiere Chocolat

Ingredients Preparation
  • 250g
    milk
  • 60g
    sugar
  • 60g
    egg yolks
  • 20g
    cream powder
  • 110g
    Mexique

Bring milk to a boil. Mix sugar, egg yolk and cream powder, add and bring to a boil. Fold in couverture.

Pâte à Choux Chocolat

Ingredients Preparation
  • 225g
    water
  • 96g
    milk
  • 145g
    butter
  • 3,2g
    salt
  • 4,5g
    sugar
  • 175g
    flour
  • 17g
    Grand Caraque
  • 320g
    eggs

Bring water, milk, butter, salt and sugar to a boil. Add flour and quickly stir (roast). Add cocoa powder and cocoa mass. In a Kitchen Aid gradually add eggs.

Bake at: 180°C / 42 min.

Vanilla, Mascarpone Chantilly

Ingredients Preparation
  • 20g
    milk
  • 0,5piece(s)
    Vanilla pod
  • 40g
    Zéphyr™
  • 40g
    mascarpone
  • 140g
    liquid cream

Warm milk and vanilla pod. Add couverture and mix. Mix mascarpone with some of the liquid cream and add. Add remaining cream. Leave to cool to 5°C. Whip before application.

Crunchy base

Ingredients Preparation
  • 100g
    Extra-Bitter Guayaquil
  • 5g
    oil
  • 10g
    Pailleté Feuilletine™

Mix tempered couverture with remaining ingredients.

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