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SINFONIA CIOCCOLATO BIANCO |
500g |
FRUTTIDOR MANGO |
500g |
lukewarm water |
100g |
GRANSFOGLIA |
|
CHOCOSMART CARAMEL CRUMBLE |
qb |
MANGO GANACHE
Ingredients
Preparation
Mix FRUTTIDOR with warm water (40°C).
Melt chocolate at 40°C and add it to the mixture while mixing with an immersion blender.
Cover with a film and let it rest for at least 4 hours in the fridge.
PUFF PASTRY
Ingredients
Preparation
Using GRANSFOGLIA create sheets of puff pastry of thickness of 5 mm.
CARAMEL FILLING
Ingredients
Preparation
Melt at 32-35°C.
Final composition
Spread over the surface of the puff pastry a thin layer of caramel filling and let it crystallize.
Create some puff pastry rectangles of 4x10 centimetres, and with a pastry bag fill them with the mango ganache.
Overlap the rectangles creating 3 layers of pastry and 2 of ganache as in the picture.
Place in the fridge for about 1 hour and then dip the pastries for 1/3 of their height into CHOCOSMART CARAMEL CRUMBLE previously melted at 32-35°C.
Decorate the surface using mango ganache, fresh mango cubes (or FRUTTIDOR MANGO) and Mini Petals Yellow Dobla
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
