Channel: Sugar Geek Show

Category: Howto & Style

Tags: gluten free dessertsmousse cake recipemango dessertmango cakemango recipesmango mousse recipeentremet cakemango moussemirror glaze cakesugar geek showdessert recipesglaze cakeentremetmango dessert recipecakemango mousse cakeliz mareksummer dessertstutorialmousse cakemango mousse cake recipe (gluten free)christophe rullmango mousse cake recipe

Description: This Mango Mousse Cake takes summertime desserts to the next level. The soft layers of soft coconut Dacquoise, sweet mango compote, mango crémeux, and creamy coconut mousse are all topped with an orange and yellow glaze and coconut nougatine. Created by Chef Christophe Rull, he put all of his favorite summer flavors into one cake, making for a very light and tropical bite. COCONUT DACQUOISE ► 75 grams egg whites 16 grams sugar ¼ of a lime, zest 10 grams almond flour 50 grams powdered sugar 40 grams unsweetened coconut flakes (can use sweetened. Personal preference) MANGO PUREE ► 400 g diced mangos (Try to use frozen or really fresh and ripe mangos) 1-2 tbs simple syrup (Add more or less depending on the sweetness of the mango) MANGO CURD ► 170 grams cream 85 grams mango puree 30 grams sugar 50 grams egg yolks 3 grams gelatin (powdered) 18 grams water (more if using sheets) MANGO COMPOTE ► 200 grams diced mangos 20 grams sugar 2 grams pectin NH 50 grams mango puree 20 grams lime juice 2 grams vanilla extract Half of a lime zest COCONUT NOUGATINE ► 15 grams sugar 0.5 grams pectin NH 15 grams glucose 27.5 grams butter 27.5 grams coconut flakes COCONUT MOUSSE ► 7.5 grams of gelatin sheets 200 bloom (if using powder add 45 grams of water to soak in) 312 grams coconut milk 55 grams heavy cream 1/2 tsp vanilla bean paste 227 grams heavy cream (for the whipped cream) GLAZE ► 207 grams water 414 grams sugar 414 grams glucose 275 grams sweetened condensed milk 25 grams powdered gelatin (200 bloom) 165 grams water (for the gelatin) 1 tsp white food coloring (to make it opaque) 3 drops yellow food coloring (optional) 2 drops orange food coloring (optional) CHAPTERS ► 00:00 Intro 00:10 The layers 00:29 CUTTING A MANGO 01:19 MANGO PUREE AND COMPOTE 01:57 Making the compote 03:22 MANGO CREMEUX 03:29 Gelatin sheets vs powder 04:13 Cremeux vs curd 05:22 Preparing the mango insert 05:35 COCONUT DACQUOISE 06:25 How to fold 07:13 Holding a piping bag 08:49 COCONUT NOUGATINE 11:17 Time management and prep 11:36 COCONUT MOUSSE 15:10 Why did my entremet insert sink? 15:23 ASSEMBLING THE ENTREMET 17:18 Freezing the entremet 17:27 MAKING THE GLAZE 19:05 Avoiding air bubbles 20:10 UNMOLDING AND GLAZING 21:31 CHOCOLATE DECORATIONS 21:46 The chocolate ring 23:05 The chocolate coconut 24:36 DECORATING 26:00 Tasting the cake OTHER VIDEOS YOU'LL LOVE ► Chocolate Entremet: youtu.be/F_xfvzd12hA Lemon Tart: youtu.be/QoREnJQGLZ8 Dole Whip: youtu.be/B51pus388sQ Coconut Cake: youtu.be/p4xjGNoXiqw -------------------------------------------------------------------------- ADD ME ON ► Instagram: instagram.com/sugargeekshow Website: sugargeekshow.com Pinterest: pinterest.com/sugargeekshow TikTok: tiktok.com/@sugargeekshow Facebook: facebook.com/sugargeekshow