Recettes de professionnels -Manjari-

This recipe is calculated to make 4 desserts, each serving 6 persons, in rings of 18 cm in diameter and 4.5 cm high. To make the organization of the work easier, the Manjari dacquoise bases, the frozen Manjari cream discs, the Manjari chocolate mousse, and the Manjari couverture discs can be made the day before.

• 250 g egg whites
• 20 g egg white powder
• 250 g sugar
• 150 g Manjari couverture
• 250 g ground almonds
Whip the egg whites with the egg white powder to form soft peaks. At the same time, chop the couverture very finely and sift the powdered almonds, then fold both into the whipped whites. Pipe onto bases of 18 and 14 cm in diameter. Bake in a 180 / 190ƒC oven, damper open, for about 20 minutes.

• 250 g fresh milk
• 250 g whipping cream
• 120 g egg yolks
• 50 g sugar
• 280 g Manjari couverture
Make a crËme anglaise with the milk, whipping cream, egg yolks, and sugar. As soon as it is cooked, strain it and combine it with the chopped couverture, a little at a time, until smooth, in the same fashion as for a ganache. Once this mixture is done, garnish a 14-cm biscuit placed in a ring with it. Place in the freezer.

• 100 g egg yolks
• 50 g eggs
• 50 g sugar
• 100 g fresh milk
• 350 g Manjari couverture
• 600 g whipping cream
In a bain-marie, heat egg yolks and eggs with sugar and boiled milk (p’te ý bombe). Then beat with a mixer until cold. Melt the couverture to about 40 / 50ƒC. Whip the cream, mix a little of it into the couverture, then add the p’te ý bombe, and finally the remaining whipped cream.

• 500 g Manjari couverture
• 60 g hazelnut oil
Melt the couverture with the oil to 50 / 55ƒC, then temper it to 31 / 32ƒC. Spread out very thinly on a plastic sheet and cut into discs the size of the desserts. Melt the leftovers for the following assemblies. If the disc is too thick, it will be difficult to cut.

Paint the biscuit bases with melted couverture, then place them in rings. The Manjari cream discs are ready in the freezer. Garnish the rings to two thirds of their height with Manjari mousse, add a chocolate disc, garnish again with a little of the cream, and place the Manjari cream disc on top. Finish by smoothing with chocolate mousse. The preparation should be sprayed with chocolate to make a velvety coating (mix 700 g couverture and 300 g cocoa butter). It is best to spray the desserts only as they are needed. After spraying, add a sheet of phyllo which has been buttered and baked in a 170 / 180ƒC oven. Flower petals with drops of gel to simulate dew can be added. Finish by adding the house brand mark. Store these desserts at 4 / 5ƒC and serve and eat them at about 10ƒC.


	This recipe is calculated to make 4 desserts, each serving 6 persons, in rings of 18 cm in diameter and 4.5 cm high. To make the organization of the work easier, the Manjari dacquoise bases, the frozen Manjari cream discs, the Manjari chocolate mousse, and the Manjari couverture discs can be made the day before.
• 250 g egg whites • 20 g egg white powder • 250 g sugar • 150 g Manjari couverture • 250 g ground almonds	Whip the egg whites with the egg white powder to form soft peaks. At the same time, chop the couverture very finely and sift the powdered almonds, then fold both into the whipped whites. Pipe onto bases of 18 and 14 cm in diameter. Bake in a 180 / 190ƒC oven, damper open, for about 20 minutes.
• 250 g fresh milk • 250 g whipping cream • 120 g egg yolks • 50 g sugar • 280 g Manjari couverture	Make a crËme anglaise with the milk, whipping cream, egg yolks, and sugar. As soon as it is cooked, strain it and combine it with the chopped couverture, a little at a time, until smooth, in the same fashion as for a ganache. Once this mixture is done, garnish a 14-cm biscuit placed in a ring with it. Place in the freezer.
• 100 g egg yolks • 50 g eggs • 50 g sugar • 100 g fresh milk • 350 g Manjari couverture • 600 g whipping cream	In a bain-marie, heat egg yolks and eggs with sugar and boiled milk (p’te ý bombe). Then beat with a mixer until cold. Melt the couverture to about 40 / 50ƒC. Whip the cream, mix a little of it into the couverture, then add the p’te ý bombe, and finally the remaining whipped cream.
• 500 g Manjari couverture • 60 g hazelnut oil	Melt the couverture with the oil to 50 / 55ƒC, then temper it to 31 / 32ƒC. Spread out very thinly on a plastic sheet and cut into discs the size of the desserts. Melt the leftovers for the following assemblies. If the disc is too thick, it will be difficult to cut.
	Paint the biscuit bases with melted couverture, then place them in rings. The Manjari cream discs are ready in the freezer. Garnish the rings to two thirds of their height with Manjari mousse, add a chocolate disc, garnish again with a little of the cream, and place the Manjari cream disc on top. Finish by smoothing with chocolate mousse. The preparation should be sprayed with chocolate to make a velvety coating (mix 700 g couverture and 300 g cocoa butter). It is best to spray the desserts only as they are needed. After spraying, add a sheet of phyllo which has been buttered and baked in a 170 / 180ƒC oven. Flower petals with drops of gel to simulate dew can be added. Finish by adding the house brand mark. Store these desserts at 4 / 5ƒC and serve and eat them at about 10ƒC.