Back to school has been and gone, that’s it. The ninth, as far as I’m concerned. And it’s with Year 4 kids that I’ll be spending the year while trying to balance my passion for baking. The pace of posts will slow down, because this year I have to work full-time despite my health problems, so it won’t be easy. I’ll publish a new recipe every weekend, but I’ll catch up during the school holidays 🙂
September’s first recipe is one full of freshness that’s really very simple to make: a mango jasmine tart. I’d spotted this recipe by Sébastien Bouillet in issue 9 of Pâtisseries et compagnie. Tested a few months ago (yes, I know, I have a stack of recipes waiting to be published :P), I took advantage of a meal with neighbours to give it a go. Well, it was a success! The jasmine is the little touch of originality that makes all the difference. As for the piping with the Saint-Honoré nozzle, there’s still work to be done! I fully intend to work on the technique because I love using this nozzle. By the way, a tip for the piping: do it from the inside outwards, I think it will be neater.
Ingredients & Method
3 components · Full recipe
Jasmine Chantilly (to start the day before)
Ingredients
- 300 g (10.6 oz) double cream
- 10 g (0.4 oz) jasmine tea
- 60 g (2.1 oz) mascarpone
- 30 g (1.1 oz) icing sugar
Method
1
The day before, make a cold infusion by mixing the jasmine tea with the double cream, then refrigerate overnight.
2
Place the bowl and the beaters of the electric mixer in the freezer for at least 15 minutes.
3
Strain the cream, add the mascarpone and icing sugar and begin whisking at medium speed, then as the cream starts to firm up a little, increase the speed. Gradually, the cream will begin to rise and firm up.
4
Check the consistency from time to time by stopping the mixer and looking at the cream. It is ready once it is completely set. If you turn the bowl upside down, it should not fall. Be careful not to over-whip the cream, as you risk ending up with a greasy cream or even butter. You need to know when to stop.
5
Transfer to a piping bag fitted with a Saint-Honoré nozzle and refrigerate while you prepare the assembly.
Pistachio Dacquoise
Ingredients
- 75 g (2.6 oz) icing sugar
- 100 g (3.5 oz) ground almonds
- 15 g (0.5 oz) flour
- 120 g (4.2 oz) egg whites
- 30 g (1.1 oz) sugar
- crushed pistachios
Method
1
Preheat the oven to 180°C / 350°F.
2
Sift together the icing sugar, flour and ground almonds.
3
Whisk the egg whites with the caster sugar until they reach a meringue-like consistency.
4
Fold in the sifted dry ingredients and mix gently using a spatula.
5
Transfer the mixture to a piping bag and cut the tip of the bag to give an opening of approximately 15 mm.
6
Grease a 22–24 cm (9.4 in) mousse ring and line the inside with a strip of baking paper (the paper will stick easily since the ring is greased).
7
Place the ring on a baking tray lined with baking paper and pipe the batter in a spiral starting from the centre.
8
Scatter with crushed pistachios.
9
Bake for approximately 15 minutes (the dacquoise should be dry to the touch and lightly golden).
10
Remove the ring and leave the dacquoise to cool on a wire rack.
Assembly
Ingredients
- 1 ripe mango
Method
1
Peel the mango and cut it in two along the stone.
2
Using a cookie cutter, cut out a disc of 3 to 4 cm (1.6 in) in diameter from one of the slices.
3
Dice the remaining mango into small pieces and distribute over the dacquoise.
4
Pipe the jasmine chantilly from the edge towards the centre (I did it the other way around, which explains the rather haphazard presentation).
5
Place the mango disc in the centre.
Gallery
