Vanilla mango hot & cold

Hazelnut crumble

配料 配料
  • 30g
    红糖
  • 30g
    黄油
  • 30g
    面粉
  • 30g
    榛子粉

Mix with flat whisk.
Once homogeneous, sieve mixture.

  • 30g
    切碎的榛子

Add to mixture..

Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

配料 配料
  • 300g
    芒果

Peel off and cut 8 mm dices.
Keep for presentation.

Vanilla soft cream

配料 配料
  • 250g
    牛奶
  • 50g
    蛋黄
  • 30g
    奶油粉
  • 75g
    砂糖
  • 1
    香草

Make a crème patissière.

  • 60g
    明胶块

Add once melted.

  • 400g
    软鲜奶油

Add.

Put in piping bag.

Hot chocolate sauce

配料 配料
  • 200g
    牛奶
  • 100g
    奶油

Mix and heat up.

  • 200g
    可可百利特苦黑巧克力瓜亚基尔 64% (CHD-P64EXBG-126)

Melt and add.

  • 80g
    Callebaut® 杏仁榛子果仁糖 (PRAMANO-T14)

Add.

Blend and keep hot.

Mango jelly

配料 配料
  • 200g
    芒果泥

Heat until 50°C

  • 35g
    砂糖
  • 7g
    马铃薯淀粉

Add. Bring to a boil.

  • 30g
    明胶块

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.

Used products