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Mango cream cheese plated dessert

Jean-Thomas Schneider

By Jean-Thomas Schneider

配料

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
步骤1

Mango sauce

  • Mix 2+3
  • Add 2+3 to 1 while mixing with the hand mixer
步骤2

Vanilla cream cheese sauce

  • Mix with the hand mixer 1+2+3
步骤3

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
步骤4

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
步骤5

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

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