Mandarin

Recipe

Created by
  • Joeri Vandekerkhove - Pastry chef at Boîte Moustache and Oud Walle – Kortrijk, Belgium

Cocoa streusel

ingredients preparation
  • 200g
    butter

Soften the butter.

  • 200g
    brown sugar
  • 180g
    flour
  • 20g
    CP
  • 200g
    almond powder

Add all dry ingredients to the sugar and mix thoroughly.

Roll out to 3 mm thickness and cut out cookies with a cookie cutter. Bake at 150°C.

Chocolate truffle cream

Mandarin compote

Chocolate mousse

Chocolate marshmallow

Cacaoglacage

Finishing and presentation