With mango compote, roasted bread cream, baked chocolate cream and glaçage

Mango bread cream Pascal Molines

Pascal Molines


For 2 servings

Cereals dacquoise

165 g egg white

105 g sugar

110 g ground almonds

40 g roasted flour

110 g icing sugar

30 g mixed cereals

Mango compote

250 g mango puree

25 g inverted sugar

65 g sugar

8 g pectin NH

5 g lemon juice

Roasted bread cream

80 g roasted traditional bread/brioche

200 g milk

100 g Debic Whipping Cream 35%

25 g mascarpone

40 g sugar

15 g inverted sugar

42 g gelatin mass (1:6)

Crumble with cereals

35 g puffed cereals

50 g Debic Crème Butter

50 g sugar

50 g roasted flour

50 g ground almonds

45 g caramel chocolate

Baked chocolate cream

150 g milk

20 g dark chocolate 64%

75 g Debic Whipping Cream 35%

40 g egg yolk

22 g sugar

35 g gelatin mass (1:6)

140 g milk chocolate 38%

330 g Debic Stand & Overrun (2)


15 g potato starch

90 g water

360 g sugar

180 g Debic Whipping Cream 35%

135 g atomized glucose

65 g milk powder

88 g gelatin mass (1:6)

90 g neutral nappage

55 g grape seed oil


Cereals dacquoise

Whip the egg whites with the sugar and a few drops of vinegar.

Fold in the dry sifted ingredients.

Pipe on a baking tray and bake at 200°C during 10 minutes.

Mango compote

Dry mix the pectin with the sugar.

Add to the puree and the inverted sugar.

bring to a boil and cook for 2 minutes.

Add the lemon juice.


Roasted bread cream

Roast the bread and add immediately to the milk. Mix with a hand blender and sieve.

Add both sugars and finally the gelatin mass.

Mix with the mascarpone and finally fold in the Debic Cream.


Crumble with cereals

Combine all dry powdered ingredients to a rough crumble, spread over a baking tray and bake at 160°C for 12 minutes.

Add immediately to the chocolate and mix carefully.

Reserve cool.

Baked chocolate cream

Bring the milk with the dark chocolate to the boil and cook for 2 minutes.

Combine with the cream (1), the egg yolk and the sugar.

Heat to 85°C.

Add the gelatin mass. Pour over the milk chocolate.

Fold in the semi-whipped cream (2)


Dissolve the starch with the water.

Combine with the sugar, the cream, the milk powder and the glucose.

Cook at 103°C.

Add successively the gelatin mass, the nappage and the grape seed oil.


Bake the brioche cream and pour on a layer of dacquoise base.


Realize the baked chocolate cream, pour into the mold and incorporate the frozen insert.

Complete the assembly with the wheat crumble and mango compote.

Finish the dessert with another dacquoise base and freeze.

Unmold and glaze with the glaçage at 27°C.

Decorate with a cream and finish with yellow chocolate elements.