Recipe COINTREAU MANGO CHARLOTTE - Professionals

Ingredients

• 93 g flour T55
• 2,9 g baking powder
• 66 g butter
• 131 g milk
• 169 g egg yolks
• 75 g egg whites (1)
• 241 g egg whites (2)
• 183 g sugar
• 94 g passion fruit puree
• 94 g mango puree
• 15 g sugar
• 3,4 g pectin NH
• 0,9 g gelatin 200 blooms
• 18 g cream (35% fat)
• 18 g milk
• 12 g egg yolks
• 13 g sugar
• 1,8 g gelatin 200 blooms
• 9 g Cointreau® 60%
• 103 g whipped cream (35% fat)
• 900 g japanese sponge
• 125 + 75 g exotic confit
• 75 g x 2 layers of Cointreau® bavaroise
• 150 g fresh mango cubes
• Icing sugar
• Candied orange zest
• Lemon balm leaves