MANGO AND CARAMEL MILLEFOGLIE
Ingredients
| SINFONIA CIOCCOLATO BIANCO | g 500 |
| FRUTTIDOR MANGO | g 500 |
| lukewarm water | g 100 |
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.
Ingredients
| GRANSFOGLIA |
Preparation
Using GRANSFOGLIA create sheets of puff pastry of thickness of 5 mm.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt at 32-35°C.
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
Pastry Chef, Chocolatier and Baker
