Exotic bûche
for 6 bûches of 18 cm diameter

Exotic sponge cake

mango pulp g 140
almond flour g 200
sugar g 200+50
butter g 100
eggs g 350
egg whites g 80

Work in the cutter, putting at first mango pulp, then almond flour, sugar and butter; emulsify the mixture, adding the eggs, until a creamy texture is obtained. Whip the egg whites with the second part of the sugar and combine to the creamy mixture. Pour inside the moulds and cook in the oven, at 180°C, for 15 minutes, open valve.

Exotic fruit milk chocolate mousse

mango pulp g 600
gelatine Titanium g 15
milk chocolate 38% g 850
cream 35% g 1.000

Bring the mango pulp at 60°C, put the gelatine previously soaked and well squeezed, add the lightly melted chocolate, obtaining a traditional emulsion, and adding, if necessary, a bit of whipped cream. Whip, not too much, the remaining cream and combine to the chocolate ganache. Mix carefully and use immediately.

Milk chocolate 38% glaze

fresh milk g 1.000
gelatine g 16
glucose 38 DE g 200
light milk chocolate 38% g 2.000

Boil the milk, add the soaked and squeezed gelatine and then the glucose. Combine the chopped chocolate and mix without incorporate air inside.

Assembly and garnish
Make, at first, the sponge cake, let it cool and cut into stripes of the same measure of the mould. This cake is assembled upside down in proper steel eaves, starting to pour the milk chocolate mousse. Spread the mousse into the mould, trimming carefully, until a cm distance from the border is reached. Put now the sponge cake stripe, previously cut at the right measure, trim and put in a blast chiller, preserving until the service is ready. Take out of the blast chiller and completely glaze with milk chocolate glaze and garnish with fruit and chocolate curls.
Luca Mannori
Photos by Giancarlo Bononi

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