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芒果帕夫洛娃
Difficulty Level
芒果帕夫洛娃
Products Storage Conditions 0°C- 4°C
Products Display Conditions 25°C
可制作6份
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Recipe Products
Recipe Details
Recipe Steps
01
隔 50℃水浴打发蛋白，继续打发至蛋白霜呈哑光状态 蛋白霜打发完成后，加入青柠檬皮屑 使用 18 号平口裱花嘴，在烘焙纸上裱出直径 22 厘米圆形
02
置于75℃低温环境中风干 4小时
芒果柔滑内馅
1101g/份
Ingredients
Making Process
01
常温混合芒果果茸、砂糖、gracilia凝胶、膳食纤维胶 整体加热至 90℃，降温至 50℃时均质搅打，加入无味椰子油 放凉后调稀柔滑内馅，进行裱注
青柠打发甘纳许
1249g/份
Ingredients
Making Process
01
提前一日，将刨细青柠皮屑浸泡入冷藏淡奶油中
02
奶油过细筛，分两份称量备用
03
将第一份奶油煮沸，加入吉利丁片
04
过细筛倒入灵感柚子巧克力中进行乳化 冷却至 30℃，加入第二份冷藏奶油，最后加入青柠果泥
Assembly Steps
Ingredients
蛋白霜
1001g
芒果柔滑内馅
1101g
青柠打发甘纳许
1249g
Making Process
01
在蛋白霜上裱入芒果柔滑内馅，摆放芒果果肉块 再裱入青柠打发甘纳许 进行装饰点缀
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