Pastry Pastry



Grupa Težina / Zapremnina Proizvod
Genoise White 400 g for the base
Eggs 300 g for the base
Water 100 g for the base
Glucose 50 g for the base
Butter 100 g for the base
Coconut 100 g for the base
Mama's Cake 250 g shortcrust
Pastry flour 250 g shortcrust
Princess margarine 200 g shortcrust
Eggs 50 g shortcrust
Cold water 800 g for the cream
Milk 400 g for the cream
Minuta Ivoire 500 g for the cream
Whipped cream 600 g for the cream
Pasta Coco Piu 150 g for the cream
Fruitful Mango 500 g mango coulis
Νερό 50 g mango coulis
Variegone Frutto de la Passione 100 g mango coulis
Φύλλα ζελατίνης 3 pcs mango coulis
Eldorado 200 g covering
Paletta Cold Gel 800 g covering
Νερό 200 g covering
Arabesque White 30% 600 g dip
Ηλιέλαιο 160 g dip



Put the Genoise together with the eggs and water in the mixer and whip for 6 minutes on the fast speed with the whisk.
Then reduce the speed and pour in the butter and glucose, which you have heated previously.
Finally add the cashew nut and homogenize with rubber spatula.
Bake at 180 °C for 9 minutes.

In the bowl of the mixer, beat all the ingredients together with the flat beater until it becomes a homogeneous dough.
Roll out 3mm thick dough between 2 sheets of greaseproof paper, cut with the desired coup-pat and bake at 170 °C for about 15'.
Beat the whipped cream until stiff.
In the mixer bowl, beat the first 3 ingredients with the whisk attachment on high speed for 5 minutes. Homogenize with the whipped cream and Pasta Coco Piu.

Mango coulis
Moisten the silicone sheets.
Heat all the ingredients together in the microwave and simmer.
Put the cake in the desired silicone mold and freeze.

Boil the first 2 ingredients and remove.
Homogenize with the cold jelly and work.
After you have frozen the mango coulis in a silicone mold, put the cream, close with the sponge cake and freeze.
Glaze with the topping, place the paste on the sable and garnish at will.