IRCA | 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.

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

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker