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Pastry Chef Davide Malizia
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Produkte

My Sicily

Pasticceria
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Mango Custard  

  • Eggs g. 100
  • Almond powder g. 55
  • Granulated sugar g. 65
  • Anydrous butter g. 70
  • Paste DìFrutta Mango Cesarin g. 40

 

Croissant dough 

  • Flour 320W g. 500
  • Water g. 225
  • Eggs g. 25
  • Salt g. 10
  • Granulated sugar g. 65
  • Brewer's yeast g. 20
  • Butter 82% fat g. 35
  • Lamination butter g. 250
  • Paste DìFrutta Mango Cesarin g. 15
Vorbereitung

Mango Custard  

Melt the anhydrous butter in the microwave; separately in a bowl mix with a whisk the sugar with eggs and almond powder. Add the melted butter and finally Paste dìFrutta Mango. Strain 20 gr. of cream in a cylindrical silicone mould with a diameter of 5 cm. and let freeze.

Croissant dough

In a stand mixer with the hook, mix all the ingredients together (except the lamination butter) at about 3° C. Knead the dough for 10 minutes at first speed, then 5 minutes at second speed: the dough must reach 23 º C. Let the dough rest for 10 minutes in the freezer, then start to laminate the dough with the butter previously flattened in a square 20x20 cm. using a sheet of paper, at a final thickness of 6 mm. Proceed giving one fold of 4 and one fold of 3. Divide the dough into two: roll out the first part to 1 mm thick. , make some holes using the dough pitter and cut into circles with a diameter of 10 cm. Continue rolling the second part of dough 4 mm thick, cut it into circles with a diameter of 10 cm. then cut a hole of about 5 cm in the middle. Moisten the first whole disks and place on top the doughnuts obtained with the second part of dough. Let rise for about 2 hours at 28 º C and then, before baking, insert in the centre the frozen mango cylinder and brush with the eggs. Decorate with Tuttafrutta Mango Cubes. Cook at 170 º C for about 17 minutes with valve open.

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