Watch Celebrity chef Eric Lanlard in our video, where he makes a delicious dessert, a sure way to impress at a dinner party.
Nielsen-Massey’s Mango & Vanilla Green Peppercorn Chiboust Tart by Eric Lanlard
A very fresh and tantalising desert, combining a salted butter Breton biscuit base with sauté fresh mango, topped with a pure vanilla bean paste and green peppercorn chiboust crème.
INGREDIENTS
For the crème step 1
50ml full fat milk
3 medium egg yolks
50g cornflour
100g golden caster sugar
2tsp Nielsen-Massey Vanilla Bean Paste
100g unsalted butter
For the crème step 2
3 medium egg whites
100g golden caster sugar
50ml water
2tsp drained green peppercorns
For the biscuit base
150g salted butter
4 medium egg yolks
125g golden caster sugar
10g of baking powder
200g plain flour
2tsp Nielsen-Massey Vanilla Bean Paste
For the filling
2 large ripe mangos
30g golden caster sugar
2tsp of finally chopped fresh mint
METHOD
Preheat the oven to 180°C.
Start by making the biscuit:
Cream the butter and golden caster sugar together, add the egg yolks and Nielsen-Massey Vanilla Bean Paste. Sift in the flour and baking powder and incorporate by folding gently. Press the pastry into a 10cm individual fan ring around half a centimetre deep. Place to rest in the fridge for at least 30 minutes. Bake for 20 minutes until golden and leave to cool.
Mango filling:
Peel both mangos and cut into small cubes. In a hot skillet caramelise the fruit with the golden caster sugar.
Keep aside, when cold fold in the chopped mint.
Crème chiboust:
In a bowl beat together the egg yolks, golden caster sugar, Nielsen-Massey Vanilla Bean Paste and flour. In a medium saucepan heat up the milk to boiling point and pour over the yolk mixture, whisk well and pour back into the saucepan. Boil again for 2 minutes without stopping whisking. Keep aside to cool, cover with a cling film.
In a small saucepan make a sugar syrup with the golden caster sugar and water and take it to 120°C (use a thermometer).
Using an electric whisk beat the egg whites to a firm peak then pour over the hot sugar syrup, keep mixing until it cool down.
Using a rubber spatula beat the soft butter into the crème until smooth and glossy then fold the Italian meringue and the green peppercorn.
To build the dessert:
Using a little mousse ring, spoon the mango filling on top of the Breton biscuit base. Then pipe the crème chiboust on the top. Using a small kitchen blowtorch, caramelise the top of the crème and dust with golden icing sugar.
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