Passion-Mango by Juliana Hokkanen | Pastry Arts

Name: Passion-Mango by Juliana Hokkanen | Pastry Arts
Ingredients: 120 g unsalted butter, softened; 90 g granulated sugar; 250 g graham wholemeal flour; 2 g salt; 60 g whole egg; 220 g mango purée; 400 g granulated sugar; 200 g water; 12 g agar agar; 340 g granulated sugar; 60 g water; 300 g passion purée; 40 g unsalted butter; 80 g cornstarch; 80 g egg yolks; 280 g heavy cream 36%; 375 g heavy cream, divided; 4 g vanilla bean; 15 g glucose 40de; 14 g invert sugar; 50 g Valrhona Ivoire 35%; 18 g cocoa butter; 600 g Valrhona Passion Fruit Inspiration; 300 g cocoa butter; 100 g cashews, crushed; Fresh mango cubes; Dark chocolate sticks; Gold leaf

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This Passion-Mango has fresh mango and passion fruit combine in a wonderfully creamy passion diplomat and fresh mango gel center.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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