The Mango Petit Gateau (Gluten-Free) by Dr. Yana Todorova, Ph.D.

Pastry Chef, Todorovi Boutique Desserts

This mango mousse cake is a light, refreshing gluten-free treat, perfect after a meal. By using mango purée and minimal added sugar, we achieve a subtly sweet final dessert. The delicate tuile decoration adds an elegant, modern touch. Inspired by my travels to Thailand—where mango is a prized dessert ingredient—this gâteau features a balance of textures: a crisp shortbread base, a creamy mousse, a fruity center and a rich chocolate topping. A truly perfect dessert should include a crunchy element (pâte sablée cookie), chocolate (of course!), fruit (mango), and a touch of indulgence (Gianduja ganache), all beautifully presented with an edible leaf garnish.

Yield: approximately 18 individual desserts

Pate Sablee Cookies (Prepare a day in advance)

• 120 g unsalted butter, softened
• 90 g confectioners’ sugar
• 2 g salt
• 30 g almond flour
• 210 g gluten-free flour (such as Cup4Cup)
• 50 g egg (about one large)

1. In a stand mixer fitted with the paddle attachment, mix all ingredients until a uniform dough forms.
2. Divide the dough into three portions, wrap each in plastic wrap, and refrigerate overnight.
3. Roll the dough between two sheets of parchment paper to a 2 mm thickness, then freeze.
4. Cut out cookies using a round cutter slightly larger than the silicone mousse molds.
5. Arrange the cookies on a Silpain™ (perforated silicone baking mat).
6. Bake at 180°C (350°F) for 10–14 minutes or until lightly golden. Let cool completely.

Mango Cremeux Insert (Prepare before preparing the mousse)

• 4 egg yolks
• 55 g granulated sugar
• 180 g mango purée (unsweetened, such as Boiron Ambient)
• 70 g heavy cream
• 3 g gold gelatin sheets (1.5 sheets), bloomed in ice water

1. Prepare a crème anglaise: In a saucepan, whisk together the egg yolks, sugar, mango purée and cream. Cook over low heat, stirring constantly, until it reaches 82–84°C (180–183°F).
2. Remove from the heat and stir in the bloomed gelatin.
3. Blend with an immersion blender for a smooth texture.
4. Pour into silicone hemisphere molds and freeze until solid.

Vanilla White Chocolate Mousse

• 132 g whole milk
• 6 g gold gelatin sheets (about three sheets), bloomed in ice water
• 4 g vanilla extract
• 20 g cocoa butter, melted
• 180 g white couverture chocolate (such as Valrhona Opalys 33%)
• 260 g heavy cream, whipped to soft peaks

1. Heat the milk in a saucepan over medium heat. Remove from heat and whisk in the bloomed gelatin and vanilla extract.
2. In a separate bowl, combine the cocoa butter and white chocolate.
3. Pour the warm milk mixture over the chocolate and stir until fully melted.
4. Cool to 40–50°C (104–122°F).
5. Gently fold in the whipped cream.

Mirror Glaze

• 4 g powdered gelatin
• 69 g cold water, divided
• 50 g sweetened condensed milk
• 60 g granulated sugar
• 60 g glucose syrup
• 75 g white couverture chocolate
• A drop of yellow food coloring

1. Bloom the powdered gelatin in 34 g of the cold water.
2. Heat the condensed milk, sugar, glucose and water in a saucepan until the mixture reaches 103°C (217°F).
3. Remove from heat and stir in the bloomed gelatin.
4. Pour the warm mixture over the white chocolate and let sit for 1 minute, then blend with an immersion blender.
5. Add yellow food coloring and mix until fully emulsified.
6. Cool to 34°C (93°F) before use. If made in advance, reheat in 15-second intervals in the microwave, stirring between each interval.

Gluten-Free Leaf Tuiles

• 20 g egg whites
• 20 g granulated sugar
• 20 g unsalted butter, melted
• 20 g gluten-free flour (such as Cup4Cup™)
• Pinch of salt

1. Whisk all ingredients together in a bowl until smooth.
2. Spread a thin layer of batter onto silicone tuile molds using an offset spatula.
3. Bake at 160°C (320°F) for 5–6 minutes or until lightly golden.
4. Quickly remove from the mold and place over a rolling pin to create a curved shape.
5. Store in an airtight container in the freezer until needed.

Gianduja Whipped Ganache (Prepare a day in advance)

• 70 g gianduja milk chocolate (such as Callebaut Dark Gianduja)
• 200 g heavy cream, divided

1. Finely chop the gianduja chocolate and place it in a heatproof bowl.
2. Heat 120 g of the whipping cream in a small saucepan until just below boiling.
3. Reserve the remaining heavy cream in the refrigerator.
4. Pour the hot cream over the chocolate and stir until smooth.
5. Stir in the reserved cold heavy cream, mix well and cover with plastic wrap.
6. Refrigerate overnight.
7. Before assembling the dessert, whip the ganache in a stand mixer fitted with the whisk attachment until it holds medium peaks.

Assembly

1. Fill silicone hemisphere molds (approximately 2.5 inches in diameter) halfway with the Vanilla White Chocolate Mousse
2. Unmold the frozen Mango Crémeux inserts and place one into each mousse mold. Cover with additional mousse, smoothing the tops.
3. Freeze for 4–6 hours or until completely firm.
4. Unmold the mousses and coat them in mirror glaze. Let set.
5. Place each glazed mousse on a Pâte Sablée Cookie. Freeze for 30 minutes.
6. Using a piping bag fitted with a round tip, pipe the Gianduja Whipped Ganache onto the top of each glazed mousse dome. Freeze for 30 minutes.
7. Position a leaf-shaped tuile on top of the ganache. Serve immediately or store in the freezer until ready to serve.

Photos by Dr. Yana Todorova

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)