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Mango cream cheese plated dessert

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

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

A complete range of technical French cream, butter and cream cheese

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

CREAM CHEESE

Designed by and for professionals, the innovative and technical Candia Professional cream cheese has a unique smooth texture and can be used for any applications, baked or no-baked.

UHT WHIPPING CREAM 35.1%

Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.

BRITTANY PUFF PASTRY BUTTER

Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.

BRITTANY INCORPORATION BUTTER

Produced with creams from Brittany, Candia Professional Brittany Incorporation Butter is perfect to add authenticity to any applications.

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