Paris Brest Mango

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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:

Recipe of Sugar syrup

Brush with melted Carat Coverlux White Compound Chocolate then sprinkle with chopped dried mangoes.

Complexity level:

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