Mango Caramel Bavarois

●BISCUIT JOCONDE サン・マロー
almond poudre・・・110ｇ
powder sugar・・・110ｇ
soft flour・・・32ｇ
egg・・・80ｇ
yolk・・・16ｇ
egg white・・・90ｇ+ sugar・・・18ｇ
butter ...15g
1. Add all almond poudre, powder sugar, flour into yolk and beat till whitish
2. Make stiff french meringue
3. Fold in french meringue into (1)
4. Add melted butter which is still warm
>> biscuit a bit too moist and stick-- Bake at 210C for 15-20 min

1●MOUSSE CARAMEL (Caramel Noix 吉田）
sugar 47g
creme 47% 60g
milk 53g
yolk 46g
sugar 8g
gelatine 8g
creme 47% 290g
1. Heat up sugar until it caramelized
2. On another pan, heat up milk and cream
3. When caramel is boiling softly, add boiling cream and milk and quickly mix
4. On another bowl, add sugar to yolk and mix. Then add all the caramel gradually to make creme angelaise
5. Add gelatin and sieve
6. Cool it in a cold water bathe
7. Whip cream and add to the caramel crème angelaise
>> mouse caramel contains bits and pieces of caramel – add warm caramel all at once to the yolk mixture
>> mousse caramel taste too similar to mango mousse – use pate a bomb method to make mousse caramel

ALTERNATIVE>> MOUSSE CARAMEL (Pate a bomb)サン・マロー
Glucose 40g
Sugar 60g
Cream 166g
Butter 5.5g
Salt 1g
Gelatin 7.6g
Yolk 55g
Sugar 14g
Water 22g
Sugar 10g
Cream 258g
1.sugar and glucose to make caramel
2.add cream , butter salt
3.add gelatin and sieve
4.make pate a bomb at 115C
5.add caramel to pate a bomb and whipped cream

●MOUSSE MANGUE サン・マロー
mango puree・・・150ｇ
lemon juice・・・15ｇ
ゼラチン・・・6ｇ
cream38%・・・225ｇ
1.Add lemon to mango puree
2.Add gelatin which has been melted in a warm bain marie
3.Beat cream and add to it
>> mango flavor not strong enough -- Add more mango puree
>> too milky -- Use 35%cream. Reduce amount of cream. Beat to only 70%.
>> a bit too heavy for fruit mousee -- Add in italian meringue

●NAPPAGE MANGUE サン・マロー
nappage neutral・・・30ｇ
mango puree・・・30ｇ
nappage neutral（unheated type）・・・30ｇ