{Mango Kalamansi Entremet} – Entremet cu mango si kalamansi
Pastry Workshop
Pastry Workshop
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Ingredients

  • 70 g ground almonds
  • 70 g desiccated coconut
  • 70 g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20 g white sugar
  • 20 g all
  • 15 g butter
  • 40 g white chocolate
  • 10 ml vegetable oil
  • 20 g desiccated coconut
  • 20 g pailette feuilletine
  • 125 ml mango puree
  • 3 egg yolks
  • 30 g white sugar
  • 2 g gelatin
  • 10 ml cold water
  • 80 g butter
  • 100 g white chocolate
  • 80 ml kalamansi puree
  • 3 g gelatin
  • 10 ml water
  • 200 ml heavy cream
  • 80 g white chocolate
  • 100 g cream cheese
  • 1 teaspoon vanilla extract
  • 150 ml heavy cream
  • 45 ml kalamansi puree
  • 100 g white sugar
  • 100 g glucose syrup
  • 8 g gelatin
  • 45 ml water
  • 75 ml sweetened condensed milk
  • 1 drop orange food coloring
  • 70 g migdale pudra
  • 70 g nuca de cocos
  • 70 g zahar pudra
  • 20 g zahar alb
  • 15 g un
  • 10 ml ulei vegetal
  • 20 g nuca de cocos
  • 20 g pailette feuilletine
  • 125 ml piure de mango
  • 30 g zahar alb
  • 2 g gelatin
  • 10 ml apa
  • 80 g un
  • 80 ml su
  • 3 g gelatin
  • 200 ml sm
  • 100 g crema
  • 150 ml sm
  • 45 ml su
  • 100 g zahar alb
  • 100 g sirop de glucoza
  • 8 g gelatin
  • 45 ml apa
  • 75 ml lapte condensate indulcit
  • 180 C pen
  • 8-10 min
  • 10 min
  • In

Instructions

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