Mango Brioche

Ingredients

Pate Sable:

• 39g almond powder
• 73g starch
• 253g flour
• 1g salt
• 127 icing sugar
• 134g butter
• 74g eggs

Brioche:

• 500g flour
• 70g sugar
• 10g salt
• 5g bread improver
• 3 eggs
• 160g milk
• 180g butter
• 3g dried yeast

Pastry Cream:

• 125g Anchor Chef's Classic Whipping Cream
• 125g milk
• 75g sugar (part 1)
• 1 vanilla pod
• 75g sugar (part 2)
• 2 egg yolks
• 1 egg
• 12.5g cornstarch

Mango Compote:

• 200g fresh mango (diced in small cubes)
• 200g fresh mango puree
• 55g sugar
• 5g pectin

Anchor Chef's Classic Whipping Cream:

• 400g Anchor Chef's Classic Whipping Cream

Method

Pate Sable:

• Combine all the ingredients. Refrigerate. Roll out to a thickness of 1 mm and cut out a 6 cm diameter circle.

Brioche:

• In a mixer, knead all ingredients together until a smooth and sticky dough.
• Divide into portions, egg shape oval. 
• Leave in a warm place until double in volume.
• Brushing with egg and place the sable disks on top.
• Bake at 180°C for approx. 15-20 min.

Pastry Cream:

• In a cooking pot, bring the cream, milk, sugar (part 1) and the sliced vanilla pod and vanilla seeds to a boil, let simmer for approx. 10 minutes. 
• Whisk the yolks and egg till light and fluffy.
• In a separate bowl, mix the sugar (part 2) and the cornstarch, stir into the egg mixture. 
• Pour the milk mixture (through a sift) into the egg mixture in a thin stream while mixing the egg - do not cook. 
• Return the mixture to the cooking pot and slowly bring to a boil, stirring constantly to prevent curdling and scorching.
• When the mixture thickens, remove from the heat, and stir in the butter.
• Pour into a container, place a plastic wrap directly on the surface to prevent skin forming. 
• Refrigerate before using.

Mango Compote:

• Mix the mango puree, sugar, and pectine together.
• Cook till 105°C.
• Let it cool and add diced mango. 

Anchor Chef's Classic Whipping Cream:

• Whisk the Anchor Chef's Classic Whipping Cream till a firm peak. 

Assembly:

• Cut the brioche in half nicely. 
• Pipe some pastry cream, apply the mango compote and top with the Anchor Chef's Classic Whipping Cream. 

Decoration:

• Decorate with some icing sugar on top.