Complexity level  



  • Sablé Chicory
  • Biscuit Misérable
  • Milk Chocolate Creamy
  • Caramelized Mango
  • Intense Milky Mousse
  • Milky Glaze
  • Decoration


1 Sablé Chicory
  • Butter 270 g
  • Sugar 300 g
  • Salt 6 g
  • Amandes Brutes Poudre PatisFrance 290 g
  • Roasted Chicory Powder 20 g
  • Flour 360 g
  • Mix the ingredients at slow speed with a flat beater to obtain a homogeneous composition. Roll out this dough to a thickness of 4 mm and cut out circles of 5 cm in diameter.
  • Bake between 2 Silpain sheets for about 20 minutes at 175 °C. Leave to cool down. Keep dry before using.
2 Biscuit Misérable (1 tray 40 x 60 cm)
  • Egg White 300 g
  • Granulated Sugar 200 g
  • Almond Powder 60% 500 g
  • Baking powder 2 g
  • Flour 25 g

Whip the egg whites firmly, add the sugar, and beat for another 2 minutes at a slow speed. Continue to beat at a fast speed until you obtain a firm meringue. Sieve the flour, the baking powder, and the Puratos Amanda Javana, then incorporate them into the meringue. Spread on a cooking plate of 40 x 60 cm. Bake n the oven at 190 °C for 14-16 minutes. When it’s cold, cut into circles of 5 cm.

3 Milk Chocolate Creamy
  • Fresh Cream 35% 125 g
  • Milk 125 g
  • Egg Yolk 50 g
  • 230 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 30 g
  • Make a custard by boiling milk with fresh cream. Then add the egg yolks and cook until 85 °C.
  • Sieve into the Belcolade Lait Supreme and Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace and blend to obtain a smooth and homogeneous texture.
  • Take 5 cm circles, place a disc of biscuit at the bottom, and pour the creamy on top. Leave it to set in the fridge.
4 Caramelized Mango
  • Fresh, Firm Mango 2 pcs
  • Granulated Sugar 40 g
  • Butter 30 g
  • Lime Zest 5 g
  • Peel the mangoes and cut them into small squares. Add lime zest.
  • Melt the butter, add the mango pieces, then add the sugar and cook until caramelized. Drain thoroughly before using.
  • Spread it on top of the creamy and freeze the complete insert.
5 Intense Milky Mousse
  • Milk 250 g
  • 575 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 120 g
  • Cream 35% 500 g
  • Gelatine Powder 5 g
  • Water 30 g
  • Boil the milk and pour on the Belcolade Selection Lait Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace.
  • Add the gelatin (water + gelatin powder).
  • When the composition is at 32°C, add the semi-whipped cream. 
  • Put the mousse in rings of 6 cm and put the frozen insert directly inside.
6 Milky Glaze
  • Milk 150 g
  • Fresh cream 35 % 150 g
  • Glucose 500 g
  • Puratos Miroir l’Original Neutral 1000 g
  • Boil the milk, cream and glucose in a pan. Pour onto the Belcolade Lait Clair Cacao-Trace. Add the pre-soaked gelatin.
  • Add the Puratos Miroir l’Original Neutral glazing.
  • Pass through a sieve. Mix well by using a hand mixer. Keep somewhere cool, covered with a plastic film for 24 hours. Use at a maximum of 38 °C on the frozen mousse cakes.
7 Decoration
  • QS


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