The Mango Petit Gateau (Gluten-Free) by Dr. Yana Todorova, Ph.D. | Pastry Arts

Ingredients

• 120 g unsalted butter, softened
• 90 g confectioners’ sugar
• 2 g salt
• 30 g almond flour
• 210 g gluten-free flour (such as Cup4Cup)
• 50 g egg (about one large)
• 4 egg yolks
• 55 g granulated sugar
• 180 g mango purée (unsweetened, such as Boiron Ambient)
• 70 g heavy cream
• 3 g gold gelatin sheets (1.5 sheets), bloomed in ice water
• 132 g whole milk
• 6 g gold gelatin sheets (about three sheets), bloomed in ice water
• 4 g vanilla extract
• 20 g cocoa butter, melted
• 180 g white couverture chocolate (such as Valrhona Opalys 33%)
• 260 g heavy cream, whipped to soft peaks
• 4 g powdered gelatin
• 69 g cold water, divided
• 50 g sweetened condensed milk
• 60 g granulated sugar
• 60 g glucose syrup
• 75 g white couverture chocolate
• A drop of yellow food coloring
• 20 g egg whites
• 20 g granulated sugar
• 20 g unsalted butter, melted
• 20 g gluten-free flour (such as Cup4Cup™)
• Pinch of salt