Français
English
中文 (中国)
한국어
Flip your tablet
for better navigation
By Jean-Thomas Schneider
Ingredients
350g
300g
1000g
180g
Mango sauce
- 1. Mango purée with 10% sweetening 200g
- 2. Caster sugar 20g
- 3. Xanthan gum 0,50g
Vanilla cream cheese sauce
- 1. Candia Professional Cream Cheese 200g
- 2. Milk 3,6% fat 100g
- 3. Vanilla extract 5g
Puff pastry
- 1. Water 440g
- 2. Fine salt 35g
- 3. Candia Professional Puff Pastry Butter 150g
- 4. Flour T55 375g
- 5. Fine wheat flour 625g
- 6. Candia Professional Puff Pastry Butter 850g
Vanilla cream cheese fluffy cream
- 1. Candia Professional Cream Cheese 150g
- 2. Water 200g
- 3. Caster sugar 40g
- 4.Pectin 325 nh95 4g
- 5. Powdered glucose de40 40g
- 6. Candia Professional Incorporation Butter 80g
- 7. Vanilla seed 3g
- 8. Candia Professional Whipping Cream 300g
Mint tea and mango creamy
- 1. Mango purée with 10% sweetening 300g
- 2. Caster sugar 20g
- 3. Pectin 325 nh95 7g
- 4. Powdered glucose de40 40g
- 5. Candia Professional Incorporation Butter 100g
- 6. Mint tea 5g
Step1
Mango sauce
- Mix 2+3
- Add 2+3 to 1 while mixing with the hand mixer
Step2
Vanilla cream cheese sauce
- Mix with the hand mixer 1+2+3
Step3
Puff pastry
- Dissolve 1+2
- Melt 3
- Mix without kneading the dough 1+2+3+4+5
- Allow the dough to cool for 2 hours at 4°C
- Roll the dough out with 6:2x simple turn, leave for 2 hours | 2x simple turn, leave for 2 hours | 1x double turn, leave for 2 hours
- Roll the dough out
- Bake
Step4
Vanilla cream cheese fluffy cream
- Mix with the hand mixer 1+2+7
- Mix 3+4+5
- Add 3+4+5 to 1+2+7
- Bring to the boil
- Add 6
- Mix with the hand mixer
- Allow to cool
- Whip and add 8
Step5
Mint tea and mango creamy
- Allow 1+6 to infuse for 12h
- Fliter 1+6
- Mix 2+3+4
- Mix 1+2+3+4
- Bring to the boil
- Add 5
- Mix with the hand mixer