Mango Lait Selection - Puratos

Ingredients

Working Method

Base

Mix all ingredients at medium speed for 1-2mins.
Baked 180°C about 15mins.

Mango Passion Cream

Mix all ingredients in medium speed for 1mins and high speed for 3mins.
Pipe the cream into the desire mould.

Mango Lait Mousse

Warm the mango puree and cream at 80°C, then add in gelatine mass.
Pour the hot cream on Belcolade Lait Selection.
Use hand blender to make a ganache base. When Ganache base reach to 30°C add the semi whipping cream.

Lait Glaze

Boil sugar, cream ,water and glucose. Then, add in gelatine.
Then, pour on the Belcolade Lait Selection to melt the chocolate.
Lastly, add in Miroir Glassage Neutre and mix well with blender.
Keep in fridge for 1 night before use.
Use between 25-35°C

Description

Complexity level:

Tegral Satin Moist Cake Chocolate is a full proof and easy way of creating extraordinary celebration and layer cake.

Belcolade Lait Selection contains of real Belgian Chocolate with its great taste and excellent performance.

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