🥭🍫 Milk Chocolate & Mango Cake – A Tropical Indulgence Wrapped in Elegance
Layers of mango confit, creamy milk chocolate, and dark biscuit come together in a luxurious entremet you won’t forget.This milk chocolate and mango entremet features fruity layers, creamy textures, and a glossy finish – perfect for elegant occasions.This Milk Chocolate & Mango Entremet is a refined showstopper that pairs the tropical brightness of mango with the smooth, comforting richness of milk chocolate. Each layer is meticulously crafted: mango crémeux, fruit confit, dark chocolate sponge, and a light milk chocolate bavaroise, all coated in a luscious mirror glaze.Whether you're planning an elegant dinner or a summer celebration, this entremet will leave a lasting impression – both for its look and its flavor. The sweet mango cuts through the richness beautifully, delivering balance, freshness, and depth.
Ingredients
✳️ Mango Cremieux
- 140 g crème anglaise see below
- 140 g mango purée
- 20 g cold butter cubed
- 2.77 g gelatin 200 bloom
- 13.85 g cold water for gelatin hydration
- Crème Anglaise:
- 80 g heavy cream 35% fat
- 70 g egg yolks
- 45 g granulated sugar
✳️ Mango Confit
- 180 g mango purée
- 10 g granulated sugar I
- 3.5 g pectin NH
- 10 g granulated sugar II
- 20 g lemon juice strained
✳️ Dark Chocolate Sponge
- 30 g whole egg room temperature
- 40 g granulated sugar
- 10 g inverted sugar or acacia honey
- 40 g all-purpose flour 00
- 5 g cocoa powder
- 2 g baking powder
- 60 g cream room temperature
- 45 g butter
- 40 g dark chocolate 66% Caraïbe, Valrhona
- 1 pinch of salt
✳️ Milk Chocolate Bavaroise
- 155 g crème anglaise see below
- 235 g milk chocolate 40% Jivara, Valrhona
- 5.33 g gelatin 200 bloom
- 26.6 g cold water for gelatin hydration
- 270 g semi-whipped cream
- Crème Anglaise:
- 80 g whole milk
- 80 g heavy cream
- 35 g egg yolks
- 17 g granulated sugar
✳️ Milk Chocolate Mirror Glaze
- 66 g water
- 125 g granulated sugar
- 125 g glucose syrup 60 DE
- 85 g sweetened condensed milk
- 125 g milk chocolate 40% Alunga, Cacao Barry
- 7.5 g gelatin 200 bloom
- 37.5 g cold water for gelatin hydration
✳️ Decoration
- Yellow-tinted white chocolate band around the cake
- Yellow-colored white chocolate petals
- Milk chocolate petals
- Edible gold leaf
Instructions
Mango Crémeux
- Hydrate gelatin in water.
- Prepare crème anglaise: cook cream, yolks, and sugar to 82°C, stirring constantly.
- Remove from heat, weigh 140 g, and melt in the hydrated gelatin.
- Add mango purée and emulsify with an immersion blender.
- When cooled to 35°C, add cold cubed butter and blend again.
- Pour 230 g into a 16 cm silicone mold (or a ring lined with acetate and plastic wrap).
- Refrigerate for 3 hours, then freeze.
Mango Confit
- Mix the second sugar with pectin in a small bowl.
- In a saucepan, heat mango purée and first sugar to 50–60°C.
- Gradually add pectin/sugar mixture while stirring.
- Boil for 1–2 minutes, stirring continuously.
- Remove from heat, stir in lemon juice.
- Pour 155 g into a 16 cm mold, let cool slightly, then refrigerate.
- Freeze after 2 hours.
Dark Chocolate Biscuit
- Preheat oven to 160°C (fan-assisted).
- Sift flour, cocoa, baking powder, and salt.
- Melt butter and chocolate together.
- Whisk egg, sugars until dissolved. Add cream and melted mixture.
- Incorporate dry ingredients and whisk.
- Pour 230 g into a 20 cm ring, smooth surface.
- Bake 13–14 minutes, cool, then cut a 16 cm disc. Freeze.
Milk Chocolate Bavaroise
- Hydrate gelatin in water.
- Melt chocolate to 45°C.
- Prepare crème anglaise: whisk yolks + sugar, add hot milk and cream, cook to 82°C.
- Weigh 155 g, add gelatin and stir.
- Pour in 3 stages over chocolate and emulsify.
- Blend with immersion blender.
- Fold in semi-whipped cream.
Mirror Glaze
- Hydrate gelatin.
- In a tall jug, combine chopped chocolate and condensed milk.
- Boil water, sugar, and glucose to 103°C.
- Pour hot syrup over chocolate mixture.
- Add gelatin and emulsify well with immersion blender.
- Cover with cling film and refrigerate for 12 hours.
🧩 Assembly
- Pour 255 g of bavaroise into a silicone mold (18 cm x 5 cm), freeze briefly.
- Place frozen mango confit in the center.
- Add 160 g more bavaroise. Freeze briefly again.
- Insert mango crémeux in center.
- Add 110–115 g bavaroise (or enough to reach 1 cm from top).
- Place the biscuit as final layer. Fill edges if needed. Smooth top.
- Freeze for 24–36 hours.
✨ Finishing Touch
- Heat glaze to 32–35°C, blend well.
- Unmold entremet onto a wire rack.
- Glaze evenly.
- Decorate with white chocolate band, yellow & milk chocolate petals, and gold leaf.
- Refrigerate for 8 hours before serving.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.