Mango tacos

Bar and Bouchées

Made with: Kalingo 65%

Steps: 4

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

Makes 24 pieces

Recipe steps

Crème Anglaise

  • 150gWhipping cream
  • 150gMilk
  • 60gEgg yolks
  • 30gCaster sugar
  1. 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.

Kalingo Crémeux

  1. 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.

Mango Coulis

  • 140gMango purée
  • 30gWater
  • 20gLime juice
  • 15gCaster sugar
  • 1gPectin NH
  1. 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.

Cocoa Nib Streusel

  • 35gDry butter
  • 35gBrown sugar
  • 35gStrong white bread flour
  • 20gBlanched almond flour
  • 20gCOCOA NIBS
  1. 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.

Assembly and finishing

Spread some pre-set KALINGO couverture between two sheets of confectionery dipping paper, cut out 11cm-diameter circles, then leave them to set in a Small U-Shaped Mold (Ref. 2172).
Make the KALINGO crémeux, the mango coulis and the streusel.
Bake the streusel and store in a dry place.
Cut fresh mango into slivers and sprinkle with Espelette pepper.

Use a piping bag with a slanted hole to pipe 25g of KALINGO crémeux into the chocolate taco shell.
Add 8g of mango coulis, 5g of streusel, and approx. six slivers of mango, then sprinkle with a little more Espelette pepper.

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