Recipe ST-SYLVESTRE n° 8 - Professionals

Ingredients

• 400 g almond powder
• 40 g cocoa powder
• 672 g egg whites
• 360 g caster sugar
• 520 g egg yolks
• Total weight: 1992 g
• 1 155 g mango purée
• 2 g fresh mint
• 40 g of syrup (30°Bx)
• 60 g Cointreau® 60%
• 132 g gelatin mix
• 650 g Griottines® Cointreau®
• Total weight: 2 039 g
• 110 g egg yolks
• 200 g of syrup (30° Bx)
• 180 g light cream (35% fat content)
• 345 g milk couverture chocolate (33%)
• 48 g gelatin mix
• 680 g whipped cream (40% fat content)
• Total weight: 1 563 g
• 220 g of syrup (30° Bx)
• 124 g egg yolks
• 390 g dark Madagascar couverture chocolate (67.4%)
• 590 g whipped cream (40% fat content)
• Total weight: 1 504 g