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Mango & Coconut Petit Gâteau

We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture.

The preparation consists of four key preparations, each designed to add a layer of complexity. Inside we find a mango jelly formulated with Agar-Agar and Pro-panacotta, a combination that provides firmness and elasticity, ideal for clean cuts and perfect integration within the assembly.

This is followed by an extremely light coconut chantilly, stabilized with Guar Gum, and enriched with premium ingredients such as Valrhona’s Oplays 33% chocolate and Adamance coconut purée, which provide a milky smoothness and a clean, natural flavor.

The recipe continues with a coconut mousse made with cold Inulin, which aids in the reduction of sugars and provides body and a velvety texture without losing freshness. For the base, Jason Tan creates an airy and stable sponge cake thanks to the use of Trehalose—which regulates sweetness—and cream of tartar, key to achieving a firm and homogeneous batter.

Circular in shape and finished with a bright neutral glaze, this petit gâteau reflects the perfect balance between texture, flavor, and advanced technique.

If you want to continue exploring the creative universe of Jason Tan, you can also consult his other recipes:
• Strawberry, Lemon and Basil Tartlet.
• Hukambi & Cherry.

Mango & Coconut Petit Gâteau

Ingredients

Roulade Sponge
- 80g -
  Milk
- 80g -
  Vegetable oil
- 80g -
  Pastry flour
- 160g -
  Egg yolk
- 240g -
  Egg whites
- 75g -
  Sugar
- 75g - Trehalose
- 2g - Cream of tartar
Coconut mousse
- 200g -
  Coconut purée – Adamance (1)
- 15g - Gelatin Powder 200bloom
- 400g -
  Coconut purée – Adamance (2)
- 76g -
  Egg yolk
- 100g - Trehalose
- 25g - Cold inulin
- 195g -
  Whipping cream
Mango jelly
- 600g -
  Mango purée – Adamance
- 60g - Trehalose
- 6g - Agar – Agar
- 4g - Pro-Panacotta Iota
Coconut Chantilly
- 275g -
  Coconut purée – Adamance
- 25g - Glucose Syrup
- 1a -
  Vanilla bean – Norohy
- 200g -
  Oplays 33% – Valrhona
- 2g - Guar Gum
- 400g -
  Whipping cream

Prepared by

Roulade Sponge
1. Mix the milk and oil. Add the sifted flour.
2. Add the egg yolks to the base.
3. Separately beat the egg whites with the cream of tartar.
4. Gradually add the sugar and Trehalose until stiff peaks form.
5. Incorporate into the base mixture.
6. Spread on a 60 x 40 Silpat and bake at 170 °C until the top is golden brown.
Coconut mousse
1. Hydrate the gelatin with the coconut purée (2). Allow to hydrate completely.
2. Heat the coconut purée (1) to incorporate the gelatin.
3. Make a Swiss meringue with the egg whites, trehalose, and sugar.
4. Temper the purée with the Swiss meringue and then with the whipped cream until soft peaks form.
Mango jelly
1. Mix the powdered ingredients and incorporate them into the mango purée.
2. Bring to a boil and let rest.
3. Mix well before using.
4. Divide 100g into long silicone molds to freeze and store the rest in the refrigerator.
Coconut Chantilly
1. Bring the purée, glucose syrup, and vanilla to a boil.
2. Emulsify with the chocolate and Guar Gum.
3. Incorporate the cold cream and let rest overnight before whipping.
Assembly: Mango & Coconut Entremet
1. When preparing the rolled cake, spread 120 g of mango jelly evenly over the cake. Freeze.
2. Beat 220 g of coconut butter until light and fluffy, then spread evenly over the cake.
3. Remove the mango pulp and place it along the longest edge of the cake. Roll tightly and place in the freezer.
4. Once frozen, cut into 4 cm thick pieces and place on top of the baked butter cookies.
5. Using a flat nozzle, cover the edges with the remaining coconut-flavored buttercream.
6. To prepare the coconut mousse, pour the mango jelly into 7.5 cm round silicone molds. Fill each mold with approximately 35 g of coconut mousse. Freeze.
7. Unmold the coconut mousse and spray with a layer of mirror glaze.
8. Place the mousse on the cake and decorate to taste.