DESSERT MANGUE MASCARPONE RECETTES RECIPE
|100 g shortcrust biscuits|
|3 egg yolks (60g)|
|114 g sugar|
|34 g water|
|1 gelatin sheet (optional)|
|250 g cold mascarpone|
|200 g cream|
|1 tablespoon iced sugar|
|1 tablespoon of honey|
- Take a large bowl and put the mascarpone in. Set aside in your fridge.
- In a pan, put the water and sugar. Heat until you get a syrup making little bubbles (2 minutes should be enough).
- At this point, if you want a firm cream, add the gelatin sheet (previously put in cold water).
- Add the syrup to the egg yolks in a bowl and whisk with your electric mixer for 5 to 6 minutes. The mixture should cool down. Put in your freezer for 2-3 minutes.
- Add the syrup and eggs to the mascarpone and mix with a spatula until you get a creamy and homogeneous mixture.
- Set aside in your fridge.
- Make a firm chantilly cream with the cream and iced sugar.
- Add the chantilly cream to the mascarpone mixture (use a spatula).
- Set aside in your fridge for 2 hours.
- After the 2 hours, crush the biscuits and make a layer in your dish.
- Cover with mascarpone cream and set aside in the fridge for 6 hours at least.
- Peel and cut the mango in cubes.
- Heat the honey in a frying pan at medium heat.
- Add the mango and vanilla powder. Cook for 3 – 4 minutes.
- Set aside and let cool down at room temperature.
- Once cooled down, add on top on your tiramisù. Set aside in your fridge for another hour.
MASCARPONE CHANTILLY AND STRAWBERRIES CHOUX – CASSEROLE …
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Prep time: 20 minutes
Cook time: 35 minutes
Yield: 15 pces
|100 g eggs (2 eggs medium size)|
|60 g milk|
|60 g water|
|60 g butter|
|60 g flour|
|3 g sugar|
|2 g salt|
|200 g cream 30% fat|
|125 g mascarpone|
|1 tablespoon icing sugar|
- Melt the butter into a sauce pan with the milk and water then boil.
- Lower the temperature (I put at 4 on a scale from 1 to 10) and add the flour, sugar and salt. Mix vigorously with a spatula until you get a homogeneous mixture.
- Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won’t stick to the bottom of your pan.
- Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.
- Add the second egg and whisk. Your mixture must be smooth and homogeneous.
- Then put the pastry into your pastry bag and pipe on a silicon baking mat or a baking paper.
- Pre-heat your oven at 160 degrees and put your choux in it for 35 minutes (a little bit longer if you make big ones, a little shorter if you make small ones). Do not open the oven door during that time !
- After 35 minutes, make sure that your choux have a nice golden colour (if not, leave them for a few more minutes while still watching).
- When you take them out of the oven, wait 2-3 minutes and place them on a grid until they cool down completely.
- Place the bowl and whisk in your freezer for 5 to 10 minutes.
- Pour the cream and whisk until it starts to be firm. Add the icing sugar.
- Keep whisking and add the mascarpone until you get a very firm texture.
- Cut your choux in two.
- Stuff them with chantilly cream and strawberries.
- Serve or set aside in your fridge.
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