Mango caramel pastry photo

Mango caramel pastry

by Kris Goegebeur

 

Ingredients

  • Almond biscuit 40 x 60 cm
  • Mango jelly
  • Cream caramel
  • Crispy crust

Preparation

Almond biscuit 40 x 60 cm

  • 600 g egg white
  • 100 g sugar
  • 10 g salt
  • 2 vanilla-pods

Whip the egg white, sugar, salt and add the seeds of the vanilla-pods.

  • 500 g almond meal
  • 500 g sugar
  • 100 g flour

Sieve the almond meal, sugar and flour and add it to the whipped egg white. Pour on a baking plate of 40 by 60 cm, make it smooth and bake it on 180°C for 30 minutes.

Mango jelly

  • 3 kg mango cubes Crop’s
  • 4 vanilla-pods
  • 1 kg mango puree Crop’s
  • 1 kg sugar (800 g + 200 g)
  • 100 g maize starch
  • 20 gelatin leaves

Bring to boil the Crop’s mango puree together with the 800 g sugar. Bind with the maize starch and the sugar. Soak the gelatin in cold water and let it melt in the hot mango puree. Mix the vanilla and the Crop’s mango cubes into it. Pour on a baking plate of 40 by 60 cm and put in the freezer.  Cut into long strips of 3 cm, and put them back on an inox plate, with a free space of 5 cm between.

Cream Caramel

  • 1 kg sugar
  • 2,5 l cream 40% fat content
  • 1 l milk
  • 5 vanilla-pads
  • 20 g salt blossom

Caramelize the sugar. Bring to boil the rest and delicately fold in the caramelized sugar.

  • 600 g egg  yolk
  • 100 g sugar
  • 35 gelatin leaves
  • 2 l cream

Whisk the egg yolk and the sugar and add to the caramel emulsion. Heat up to 86°C. Add the soaked gelatin leaves and let it cool down. Then beat until you get a smooth cream and add 2 liter half whipped cream. Spread out the caramel cream on the mango jelly and place in the freezer.  Cover with a layer of almond biscuit and store this in the freezer.

Crispy crust

  • 1 kg puffed rice
  • 3 kg Cara Crakine (cacao Barry)

Melt the Cara Crakine and add the puffed rice. Pour it on an inox plate (40 by 60 cm) with a plastic sheet.   Cut into squares of 14x14 cm.

Finishing

Cut the mango, caramel and biscuit into squares of 12x12 cm.  Cover with some neutral jelly on it. Decorate with white chocolate and bring this on the square crispy crust.  

Put this on the crispy crust of 14 x 14 cm. Cover with neutral jelly. Decorate with white chocolate.

Product used

Mango chunks 20x20 mm hand cut - Kent
Mango chunks 20x20 mm hand cut - Kent photo

packaging: 5 x 1 kg