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These mango dômes are a bright, tropical work of art to light up the room. Already
pre-portioned in individual servings, you can bring them to a brunch or dinner
party to steal the show. Further, the glaze and syrup-soaked mango garnish keep
the cake fresh so you can prepare this entremet up to two days before serving.

This is a rather complex recipe so be sure to read through all of the steps and plan
ahead. Most of the time will be spent waiting for components to freeze, so be
prepared to spread the cake over 2 days.

This recipe is fully gluten-free.

This entremet features (from the

bottom) almond dacquoise cake,
chocolate Bavarian mousse,

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 mango compote, mango-colored
mirror glaze

Ingredients

Makes about one dozen dômes

MANGO COMPOTE

450 grams Mexican mango (about 3 mangos)

75 grams butter (2.6 ounces, 2/3 stick)
75 grams sugar (2.6 ounces, 3/8 cups)
5 grams pectin (0.2 ounces, 1 tablespoon)
juice from 1 lemon

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 When shopping for mangos, shop by smell and texture. Pick up and feel each one;
they should be fragrant and have some give when you squeeze them. For this
recipe, a mix of very ripe and medium ripeness works fine. And if you happen to
choose mangos that are under-ripe, just wait a few days. They are one of very few
fruits that ripen exceptionally well off the vine.

BAVARIAN MOUSSE

This component is made in several steps, preparing a base custard (créme

Anglaise), then a chocolate Bavarian cream, and finally folding in whipped cream
to make the mousse. Bavarian Mousse recipe derived from Derek Poirier of
Valrhona.

Créme Anglaise

300 grams cream (10.5 ounces, ~1 1/4 cup)

180 grams milk (6.3 ounces, ~3/4 cup)
120 grams eggs yolks (4.2 ounces, about 6 egg
yolks)
60 grams sugar (2.1 ounces, ~1/4 cup)

Bavarian Cream (Créme Bavarois)

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 Créme Anglaise from previous step
12 grams gelatin (0.4 ounces, ~4 teaspoons)
500 grams white chocolate (17.6 ounces)

Bavarian Mousse (Mousse Bavarois)

Bavarian Cream from previous step

600 grams heavy cream (21.1 ounces)

SIMPLE ALMOND DACQUOISE

Almond dacquoise recipe derived from the book Patisserie: Mastering the
Fundamentals of French Pastry.

200 grams fine almond flour (7.0 ounces, ~2

cups), make sure you have a little more since you
only use the fine sifted part
200 grams egg whites (about 5 1/2 eggs)
175 grams sugar (6.2 ounces, ~1 2/3 cups)

MANGO COLORED MIRROR GLAZE

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 350 grams white chocolate (12.25 ounces)
150 grams water (5.25 ounces, ~1/2 cups)
300 grams sugar (11.5 ounces, ~1 1/2 cups)
200 grams condensed milk (7 ounces, ~2/3
cups)
1 tablespoon vanilla extract
19 grams powdered gelatin (0.67 ounces)
yellow food dye and peach or orange food dye

ASSEMBLY

shredded coconut flakes

Simple Syrup

100 grams water (3.5 ounces, ~2/3 cup)

100 grams sugar (3.5 ounces, ~1/2 cup)
teaspoon of cognac (optional)

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 Equipment

Dome molds Mini hemisphere molds

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 200-bloom gelatin Immersion blender

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 Sieve Kitchen scale

Instant thermometer Cooling rack for glazing

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 Gel food dye Mini Pastry Bases (3.5")

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 Stand mixer (optional)

Prepare Simple Syrup

Prepare a quick simple syrup by combining the sugar and water and heating in the
microwave for 30 seconds. Stop, stir for 30 seconds, and repeat until the sugar is
dissolved. Let this chill to room temperature.

Set aside some syrup for soaking the mango wedges and a small amount for
brushing the dacquoise cakes with.

Prepare the Mango Compote

Peel the mango skins away using a paring knife.

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 Remove wedges from the peeled mango using a paring knife. These will be used in
the final assembly.

Slice away wedges and dice the

leftovers

Melt the butter and the sugar together on a very low heat until a slurry is formed.
Add the lemon juice.

Heat the mango with the butter

and sugar until the mangos are
slightly softened

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 This should mellow the mangos by removing some of the tartness and give them a
more buttery sweet flavor. Sprinkle in the pectin and let this cool. It should be
slightly thickened by the pectin even when warm, like a very thick syrup.

Fill the molds with the compote,

cover, and freeze in the freezer

Prepare the Almond Dacquoise

200 grams almond flour (7.0 ounces, ~2 cups), about 2X the volume when
sifted
200 grams egg whites (about 5 1/2 eggs)
175 grams sugar (6.2 ounces, ~1 2/3 cups)

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 Use a sieve to sift the almond
flour so you are only left with a
fine powder

You can return the leftovers to a food processor and blend to recover some
additional fine ground almond. Resist the temptation to use these large clumps of
flour since they will make your cake clumpy instead of soft.

Prepare a French meringue by

whipping egg whites with the
sugar until you reach stiff peaks

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 Gently fold in the fine almond
flour until fully mixed, deflating
the meringue as little as possible

Butter and flour your pan before pouring in the batter. If you are preparing this
recipe for a gluten-free guest, omit the flour and instead use corn starch.

Spread the batter out into your

pan

Bake the cake at 350°F (180°C) until the cake is fully cooked through and lightly
golden brown, about 20 minutes depending on the size of your pan. A toothpick
inserted into the center should come out clean.

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 Remove the baked cake from the
pan

Cut rounds from the sheet

Store the rounds in plastic,

separated by squares of
parchment

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 Prepare the Bavarian Mousse

Once the dacquoise is ready and the compote frozen, you can begin to prepare the
Bavarian mousse.

This component is made in three steps, preparing a base custard (créme Anglaise),
then a chocolate Bavarian cream, and finally folding in whipped cream to make the
mousse.

Make the créme Anglaise.

300 grams cream (10.5 ounces, ~1 1/4 cup)

180 grams milk (6.3 ounces, ~3/4 cup)
120 grams eggs yolks (4.2 ounces, about 6 egg yolks)
60 grams sugar (2.1 ounces, ~1/4 cup)

Bloom the gelatin by whisking together the gelatin powder and about 1/8 cup very
cold water. Set this aside.

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 Beat the eggs with the sugar

Scald the milk and cream until

steaming

Temper the egg yolks by pouring 1/3 of the cream and milk into the eggs and
whisking. Then pour the remaining into the eggs.

Return the the créme Anglaise to the saucepan and heat until it starts to thicken
and reaches 170°F (76°C).

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 Gently heat until properly
thickened

Once it reaches 170°F (76°C), remove it from the heat immediately while
continuing to stir. It should be thick at this point, similar to the consistency of
sour cream. The temperature will continue to rise but it should not exceed 180°F
(82°C) or else the eggs will scramble, giving you lumps.

Prepare the créme Bavarois.

Créme Anglaise from previous step

12 grams gelatin (0.4 ounces, ~4 teaspoons)
500 grams white chocolate (17.6 ounces)

Stir in the gelatin until fully

dissolved and strain the mixture

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 through a sieve

Melt the chocolate in a microwave starting with 30 seconds, then 10-second burts.
Aim for the chocolate being just-melted.

Emulsify the chocolate with the

créme Anglaise using a hand
blender until fully mixed

Set this mixture aside until it cools to near room temperature. It must be below
100°F (37°C) before folding in the chantilly cream since animal fats in the cream
will start to melt around this temperature.

Prepare the mousse Bavarois.

Bavarian Cream from previous step

600 grams heavy cream (21.1 ounces)

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 Start by whipping the heavy cream to stiff peaks.

Fold the whipped cream into the

Bavarian cream in thirds, trying
to deflate the cream as little as
possible

Brush the almond dacquoise rounds with the simple syrup.

Assemble the dômes with the

Bavarian cream, frozen mango
compote, and almond dacquoise

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 Cover the molds with plastic and freeze the domes until completely solid, at least 4
hours or overnight.

Prepare the Mirror Glaze

Bloom the gelatin in cold water and set it aside while you heat the liquids.

Meanwhile, bring the water, sugar, and condensed milk to a gently simmer. Turn
off the heat and stir the bloomed gelatin into the mixture. Pass this mixture
through the sieve to remove any gelatin clumps.

Pour the mixture over the

chocolate until it dissolves

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 This should take about 5-10 minutes for all of the chocolate to fully melt. Use an
immersion blender fully submerged into the liquid to avoid introducing any air
bubbles. Blend this until the entire mixture is smooth and homogenous.

Blend the food dye into the

mirror glaze

Allow the mirror glaze to cool to the target temperature, which is about 92°F
(33°C). Make sure you stir periodically to prevent a film from forming on the top.

When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to be poured
over the cake. At this point be very careful not to introduce bubbles since the glaze
is very viscous and they will not pop on their own. You must manually pop them or
strain the mixture through a sieve.

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 Assemble the Mango Dômes

Pour a bit of the mirror glaze

over your frozen dômes

Let the mirror glaze cool until it gels on the dômes. Sprinkle some shaved coconut
around the circumference.

Gently pat down the mango

wedges and top off your dômes

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 They should stay put from the slightly tacky mirror glaze, but a toothpick can
secure them in place if not.

Magnificent

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 How to Store Mirror Glaze Milk Peach Entremet

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 Colored Mirror Glaze Strawberry Fromage Cake

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 3 Comments Chef Iso 
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Michael Allen • 4 months ago

Hi chef, I was thinking of preparing these entremets for a class party. How long could these sit
out unrefrigerated without becoming degraded in look or flavor/texture? Thank you!
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Justin Iso Mod > Michael Allen • 4 months ago

Thanks to the gelatin in the mousse and glaze, they should look good as new for several
hours, even all day!
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Hira • 8 months ago

Hi, can you substitute frozen mangos or mango pulp for actual mangos?
△ ▽ • Reply • Share ›

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