facebook-tracking-pixelIRCA | 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.

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
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada