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Mango‑Chocolate Entremet
An elegant entremet combining a moist chocolate sponge with a silky mango cream, all covered with an orange‑red marbled glaze. Ideal for special occasions or to impress your guests.
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Cost Breakdown
Critical Success Points
- • Melt the chocolate without burning it
- • Bake the sponge at 180 °C for 12‑15 min
- • Reach exactly 82 °C for the mango cream
- • Incorporate the butter into the cream at 30‑35 °C
- • Cut the sponge into two perfectly equal layers
- • Precise assembly of layers and cream
Safety Warnings
- • Be careful of burns when handling melted chocolate and hot glaze.
- • Use the thermometer to not exceed 85 °C when cooking the cream.
- • The torch must be used at a safe distance from the face and clothing.
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