Mix all the ingredients until the homogenization of the dough. Transfer into a pan/tray then form a rectangular dough and keep cool. Encase mimetic into the dough then laminate and perform 6 simple turns then roll out to 1.5 mm.
cut rings 8cm outside and 6cm inside, stretch them to give an oblong shape. Bake in a convection oven at 200°C for 15 minutes.
In a mixing bowl with a paddle attachment, cream the mimetic and sugar. Add Vivafil mango, then mix for another minute, add almond flour and cremyvit then mix until homogeneous. Pipe into the baked puff pastry rings and bake for extra 10 minutes in a deck oven at 180°C top and bottom heat.
Mix in a mixer with a whisk attachment mix the Cremfil classic vanilla and almond milk for 5 minutes at medium speed. In a separate bowl with whisk attachment, whip Ambiante at medium speed until medium peaks, then fold into cremyvit mixture.
Pipe the Topfil on top of the diplomate cream and brush using Harmony Classic.
Whip the ambiante at medium speed until medium peaks and pipe on the rim of the puff pastry.
