Dessert Recipes
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: https://youtu.be/F_xfvzd12hA
Lemon Tart: https://youtu.be/QoREnJQGLZ8
Dole Whip: https://youtu.be/B51pus388sQ
Coconut Cake: https://youtu.be/p4xjGNoXiqw

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