RECIPE

Mango tacos

lngredients: Kalingo 65%

Procedures: 4

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination, without blanching. Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Once the crème anglaise has been heated and strained, create an emulsion by gradually combining it with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

Mix the sugar and pectin NH together. Heat the mango purée, water and lime juice together, then combine with the sugar and pectin mixture. Bring to the boil. Store in the refrigerator.

Cut the cold butter into small cubes. Sieve the powders together. Add the butter, sugar, and ground nibs. Mix using the flat beater in a stand mixer. First small balls will form, then you will obtain a streusel mixture that is only slightly homogenized. Stop mixing and leave in the refrigerator for at least 30 minutes. Make sure the pastry is very cold, then sift through a 4mm sieve or other utensil with fine holes to form even grains, or make small pieces of approx. 1cm. Store in the refrigerator or freeze until you are ready. Bake at 300-320°F (150-160°C) with the oven door slightly ajar.