Mango & Earl Grey Chocolate Puff Slice - Puratos

Ingredients

Base

Mixing Spiral: 5mins at 1st speed, 5mins 2nd speed.
Dough temperature: 18℃
Bulk fermentation: 30mins at -20c°
Lamination:4 double folds
Cooling: 30 mins at 4°C
Make up: Roll out at 2.4mm, cut a dough to 25cm length, make a book fold, cut in to 1cm thickness and coat with sugar.
Oven temperature: 190℃
Baking time: 15-20mins

Early Grey Chocolate

Soak water and gelatine for 5mins.
Warm cream and earl grey tea and infuse for 10mins, then add into Belcolade Noir Selection
Keep the chocolate in fridge for 3hours.
Whip the cream until fluffy.

Mango Yoghurt Panna Cotta

Warm all ingredients together except gelatine mass.
Warm gelatin mass and add into mixture.

Description

Complexity level:

Belcolade Noir Selection Cacao Trace, contains of real Belgian Chocolate with its great taste and excellent performance.

It adds pleasure inside through taste and performance excellence.

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