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🥭🍫 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.
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Servings 8 people

Ingredients
  

✳️ Mango Cremieux

  • 140 g crème anglaise see below
  • 140 g mango purĂ©e
  • 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 purĂ©e
  • 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% CaraĂŻbe, 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 purĂ©e 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 purĂ©e 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 crĂ©meux 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.