Mandarin express - Catering - Elle & Vire Professionnel

Ingredients

• 340 g mandarine compote
• 180 g orange segments
• 155 g mandarin pulp
• 2 g invert sugar
• 40 g lemon peel
• prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
• 500 g Hazelnut supreme whole milk
• 140 g fine sugar
• 50 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
• 325 g hazelnut paste
• 140 g Excellence whipping cream 35% fat
• 410 g Mandarin mousse mandarin pulp
• 125 g mango puree
• 5 g grated orange zest
• 200 g Excellence whipping cream 35% fat
• 120 g egg whites
• 100 g dextrose
• 40 g atomised glucose
• 60 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
• 20 g Cointreau 54%
• 100 g Hazelnut crumble Elle & Vire all Purpose butter 82% fat
• 100 g flour
• 50 g raw sugar
• 50 g 'Vergeoise' black sugar
• 120 g powdered hazelnuts
• 80 g chopped hazelnuts
• 2 g fleur de sel