Mango cream cheese plated dessert - Candia Professional

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Ingredients

350g

SIGNATURE WHIPPING CREAM 35.1%

SIGNATURE WHIPPING CREAM 35.1%

300g

BRITTANY PUFF PASTRY BUTTER

BRITTANY PUFF PASTRY BUTTER

1000g

BRITTANY INCORPORATION BUTTER

BRITTANY INCORPORATION BUTTER

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

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 !

SIGNATURE 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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