- Les vergers Boiron Mango Puree - 500 g
- Gelatin mix - 25 g
Melt the gelatin mixture with mango puree.
Add in the silicon dome and freeze.
- Sosa vegetable gelatin - 14 g
- Water - 189 g
- Sugar syrup - 47 g
- Gold sparkles - QS
- Orange color - QS
(Total weight: 250g)
all ingredients together and bring to boil.
Add the color and the gold sparkles.
Keep warm for coating.
Dip the mango puree frozen twice in the vegetal jelly, decorate.
Grégory Doyen, Executive Pastry Chef
Currently executive pastry chef at the Mandarin Oriental, Gregory Doyen is originally from the French countryside. He studied at the culinary college “Le Castel” in Dijon and ENSP School (French leading school in pastry arts), paired with an internship at the famous lyonnaise pastry Maison Lafay.
After completing his studies, he started as a confectioner at “Grand Vefour” in Paris and the 5-star restaurant “Le St Paul” in the south of France where he refined his knowledge in plated desserts.
In 2008 at the age of 24, Gregrory finally allowed to express his passion freely in Moscow for Potel & Chabot. He remained there as a Pastry Chef for 2 years and developed new pastry creations and customized events on a daily basis.
In 2011 Gregory became executive pastry chef and restaurateur for Hediard group in Russia. He designed and opened a 6500-square-feet luxury pastry laboratory.
In January 2016 Gregory Doyen accepted the position of executive pastry chef for the Mandarin Oriental hotel in Taipei. He is now overseeing the dessert production for the gourmet restaurant, room service and catering, as well as producing close to 500 different pastries daily with his team of 35 employees.