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Mango Mousse Cake Recipe (Gluten Free)
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- Опубликовано: 12 авг 2024
- 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
62 grams egg yolk
45 grams sugar
300 grams of cream
1 tsp vanilla bean paste
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
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Coconut Cake: • The most delicious and...
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Longest time to make, fastest to eat.
This recipe requires a lot of passion and patience.
Making entremet is no joke, every steps is a recipe on its own. Unlike baking cake, entremet is at another level. Takes a lot of practice. Coconut dacquise partnered with mango mouse tastes devine. This is definitely worth making.
Thanks for watching! The mango mousse entremet recipe is in the description above ^^^
This video was fantastic and that dessert look amazing. Will you not be posting the recipe details on your website?
Could you also provide links for the bon bon mold and the tool used to make chocolate look like coconut?
Thank you for teaching
Thank you for providing high quality desserts!!! I learned so much from this one, chocolate band, coconut tuille and mini coconuts made out of chocolate!! Christophe is so incredibly talented and love seeing the both of you. Between his french style desserts and your amazing cakes, people keep asking me when I’m opening my business 😊
i adore how gentle and creative you are with your cooking
Idk what is it about Chef Cristophe but is so mesmerizing to watch him create such art pieces ✨👌🏼
Thank you 🙏, I heard that it is the accent …..
This is perfect! Can't wait to make it! My sister loves mango sweets!
baked this today, comes perfectly
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
You guys are the absolute best!!!! ...Luv ya!!
Thank you so much for sharing, absolutely beautiful, he makes it look so easy I will have to try ( attempt to make it).
Ce gâteau à la mangue 🥭 et coconut 🥥 déchire un max , ce pâtissier 🧑🍳 Christophe est très charmant waouh 😘
What an amazing dessert Christope is a very talented man.🥳👏😍
That was out of this world, thank you xxxxx
This is the best cake ever!
Very satisfying to watch. Beautiful job. Nice out fit by the way 🥰
Looks so delicious
Muchas gracias que ricoooo
I can't wait to try making this. I would love to see Christophe make an entremet with pineapple. I would also love to see him glaze it with one of those amazing spiderweb pattern glazes.
I don't know which one is better... the coconut mango entremet or chef's accent! 😊😆
your cakes always so beautiful you are a professional, i admire your talent
Excelente
This was such a fascinating culinary experience 👏 thanks for sharing your talent 💯❣️
Thank you so much! I used this video for the technique and your chocolate entremet video for the recipe (more or less). Success!
It is amazing.
Thank you for this very informative video
Hey awesome 😎 love the Chef 👨🍳 😘
Wow wow very nice chef
Lol..... Kristoff I don't even know why you tell us what's in it because you're just on another level beautiful art .. I bet you your food tastes amazing.... They're so many videos I see where I dream about making it.... Like dipping a marshmallow in chocolate.... But when I watch you I just dream about eating some of these breathtaking things you're making
Muchas gracias por enseñarnos a hacer este tipo de postres q tanto nos gustan!!
Un saludo desde España
Our pleasure.
Wow 😍😍😍
The dessert sounds delightful
I agree
KASARAP NAMAN!!
Wow what a high level content! Under rated channel!
Amazing dessert I ❤ it😊
This is like art
thank you.
Allo christophe, super recette hâte de l’essayer. Je suis canadienne française, smooth ou thin tu le prononces comme un « S » mais c’est plus comme si tu avais un cheveux sur le bout de la langue. Tu places la langue sur le derrière des palettes. Smoothhhh , thin = mince crache le cheveux th et fait un in 😋 je sais pas si ça peut t’aider 😳 mais, c’est le truc que notre prof d’anglais nous donnaient . Merci pour ce beau tutoriel!
haha merci Elyse pour le tuyau, j'essaierai mais ne promet pas que j'y arrive.
je suis heureux que le tutu vous plait.
Omgsh. Delicious!,,,,
💕💕
حلوة اوووى
Passion fruit and white chocolate
I don't even like mango but I want to eat and "attempt" to make this 😂😁😋. I just adore the both of you, so very talented!
Thank you for the kind words Ravin. Please don’t hesitate to share your creation with us .
@@christopherull1852 hi chef ur work is really beaitiful and adorable
Can u please make and entremet using African rooibos tea? Or something with balsamic and juniper berry?
Also just want ur suggestion..do u thing that blend of orange zest in jasmine black tea ganache is a good pairing?
So I made the Cremeux for my cake filling however the flavor was lackluster however once I added diced ripe mangoes, the flavor blossomed and it was lovely.
No entendí nada😅 pero como disfruté verlos, debe ser delicioso, haré algunos de los rellenos para una torta. El curd de mango debe ser la muerte!
Full support po
I try its come out thanks its wow thanks
Maracuya next 😍😋😋😋😋😋
He is phenomenal. Even though the English is a little hard to understand sometimes, he makes it look easy. Keep em comin.
Yeah the auto generated RUclips captions are a little rough with his accent 😂 But so much great info! Glad you liked it
Which accent ??? 😂😂😂
Omg I felt like I've just travelled to a tropical country watching this how you guys made this delicious creation! Thank you so much for bringing Christophe to your show!
Can I substitute glucose for corn syrup with the same quantity please?
Jess, thank you for your kind word and I am so happy to be here .
you can definitely sub glucose with corn syrup, same quantity.
That accent though 👌🏻👌🏻
Look very delicious 😋🤤 I love mango cake
Me too!
@@SugarGeekShow Hola tesoro, me acabo de subscribir y ya tienes una alumna nueva. Podrías por favor poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Es evidente que en los pequeños detalles están las grandes diferencias de saber hacer bien las cosas o no. Agradecería que me respondieras por favor. Gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo y gracias por todo. Un saludo una alumna
i'm going to TRY an cook your strawberry cake recipe for mothers day...just one problem though..i'm cake illiterate...lmao i hope it turns out right
There are so many delicious elements that I love. I have to try this for my family.. I need to stock up on my gelatin sheets😂
Hope you like it!!
We want to see the end product😄
Yeah ! So happy to see both of you :)
For next exotic entremet, I would say passion fruit & chocolate milk …?!?
Thanks for that recipe. I love the idea of the coconut 🥥 What’s the name of the tool ?
Merci à vous 2
Passion fruit and chocolate sounds really good!!!
we are using a wire brush tool . you can find this in any sculpting store or in amazon....
Would love to make this but it looks like it will take the entire day omg
If you want you can always make the mousse, the cake and one other layer! Or we made mousse cups with mango purée on top and they were delicious!
@@SugarGeekShow Will give it a shot and maybe work my way up to the full thing lol
Maybe you can make some parts a few days before so you have less to do in one day. I often do that when I make entremet.
Made fruit mousse desserts ,, like apple , mango , lemons .. I’ve made green apples , took 2 days cause of freezing
Hii need more recepies like this its a great work
the plan is to make a lot more .
@@christopherull1852 great thankyou soo much its a great insipiration for us kind a home bakers
Please a Guava fruit mousse cake. Thank u.
Wow!!!! Awesome video and clear explanation. Thoroughly enjoyed it!!! Thanksss
Please subtítulos en Español gracias.
Hi . Can we make the glaze beforehand and reheat it for use ?
What can I use as a substitute for pectin NH
How big are the mold sizes? Really wanna get some molds so I can make this! 😁
i want to know how you learned all this ishiftaltrightbd love to be a baker and do cute creations like you do i must learn
Where did you get your apron?
Can I use the recipe of cremeux , and substitute banana instead of the mangoes? Would the recipe still work or any changes to be made?
What can we use instead of the pectin NH?
How many gelatin sheets did you use for the mango curd ?
How many yolks is the mousse mixed into
What is the alternative to pectin acid?
Can it be dispensed with?
And what is the alternative to it...
Thank you very much for the wonderful kindness❤❤❤❤

My dear beautiful gorgeous. Is it possible to have Arabic subtitles for your videos? next or old. I have been following you for a while, but I find it difficult to understand the content due to the poor English language, I hope. translation is available. in the channel. Thank you very much for your beauty and the beauty of your wonderful and useful channel.
Yes she does have subtitles on!
Passionfruit please!
رائعة جدا .اختك هند اتمنا نكون اصدقاء
means 'freezing' in the fridge (4-7°C) or in the freezer (-18°C)??
وصفات جميلة نتمنى تفعيل اللغة العربية للمزيد من الفائدة
I'm not sure why I need to use Pectin NH. Can I substitute regular pectin instead?
You would need low sugar pectin and you’d have to use more
Oooooo you guys should try to make a banana 🍌 one 🤤
that's sounds good too.
Fabulous! What is the brand of the small food processor with the thumb on/off? It’s a great size!
Can I substitute the mango with pineapple ?
Absolutely.
may I se frozen mango
Hi. Can I use 180 bloom sheets?
You can , I will recommend to increase your gélatine amount by 10%
Are you supposed to eat this frozen or thawed out?
Thawed out :)
Pectin NH is the slow setting one?
No, it’s a special type mainly used by professionals. It works with low sugar, but you need less of it than regular low sugar pectin. Modernist Pantry has a good explanation on different types, but I don’t want to link since RUclips comments with links almost never go through.
From the post:
“Now there may be some of you out there saying “Wait, I make sugar free jams!”. If you make sugar free jams you may use something called universal pectin. This pectin is an LM pectin, LM pectin needs calcium in order to gel. This is why it works well in low sugar jams. We carry 3 types of LM pectin. Traditional LM pectin, Amidated LM pectin, and pectin NH. The difference between amidated and regular LM pectin is amidated pectin can gel with a lower amount of calcium. As low as 10mg of calcium can be used to gel 1 gram of pectin. As we stated LM pectin requires calcium to gel, and Pectin NH contains the calcium needed to create a gel. So whatever the type of pectin you are using can easily be deciphered by the method of the recipe. If there is sugar and acidity in the recipe then use HM pectin. If you are making sugar free jam, use LM pectin or pectin NH. Whatever jelly or jam recipe you are making you can now easily figure out what ingredient to use and forget about having to decide what ingredient will work for you.”
Can I use agar agar and if so how much ?
for which recipe?
@@christopherull1852 good question let me watch it again.
You did not say how many egg yolks in the mousse
sorry for the delay, the recipe is now up to date.
Thanks
Beautiful 👌👍🌹🌹🌷!!
❤❤❤❤❤❤❤❤❤❤❤😅
Egg substitute
Is Christopher a French
It looks good,but to much work for me 😜
haha
Glaze doesn’t include corn syrup as written and yet they clearly talk about it. Please update the recipe for the directions provided.
It calls for glucose which can be replaced with corn syrup, and they mention that when discussing the nougatine
Longgggggg recipe
You can always make just a few components. We made coconut mousse cups with mango purée on top and a bit of the tuile and they were delicious!
Sneaky Liz😂
🤣🤣🤣
It’s a pity to ad glucose in food.
Long recipe 🙄
Can’t really understand some of of the words you say as you were fast saying them with hard accent! No written recipes provided making it difficult to learn! No thank you never again!
You mean the written recipe in the description of the video and the blog post 😑
Thank you for the feedback .
414 grams sugar, 414 grams glucose....🥲