Paris Brest Mango

Ingredients

Grams
Laminated Pastry
Bread Flour 1000
Sugar 80
S500 Acti-Plus 8
Salt 20
Butter 60
Cold Water 550
Milk Powder 50
Bruggeman Instant Yeast 15
Aristo Primeur Croissant 500 (for lamination)
Laminated Pastry total 2283
Filling/Decoration
Vivafil 100 Mango
Chantypak 200 Whipped
Cremyvit 100 Custard
Fresh Milk 250
Filling/Decoration total 650

Working Method

Laminated Pastry
  • Mix all ingredients until gluten is 80% developed.
  • Freeze the dough for 30-45 minutes.
  • Lamination - Give 1x double fold and 1x single fold. Cool and rest inside the chiller for 30 to 45minutes.
  • Colored dough- Prepare a 425g dough mix with 2 grams of Green food color.
  • Place the colored dough on top then roll out.
  • Cut into desired size. Recommended : 60 grams.
  • Final fermentation : 45-60 minutes.
  • Oven temp 180°C. Bake for19 minutes in a convection oven with initial steam.
  • Before baking, brush with Sunset Glaze – a ready to use egg wash alternative that gives excellent shine and to breads.

 

Special Instructions:

  • After baking, slightly brush with sugar syrup then slice and pipe filling.

 

Recipe of Sugar syrup

  • Mix sugar 200g, water 200g, vanilla 2 drops

Final Décor :
  • Brush with melted Carat Coverlux White Compound Chocolate then sprinkle with chopped dried mangoes.

About this recipe

Complexity level: