Composition
- Puff pastry
- Cream of Mascarpone Quescrem
- Milling cutters
- Diced mango
- Whole raspberries
- Blueberries
Mounting
-
- Cut puff pastry sheets of 10 x 25 cm.
- Caramelize in the oven with the help of powdered sugar.
- Once cold, add 150 grams of cream of Mascarpone Quescrem and walnuts on the base.
- Finish by placing the dates and walnuts on top of the cream.
- Decorate the sides with sliced almonds.
HOJALDRE
Ingredients
Medium-strength flour
500 g
Salt
10 g
Water
250 g
Butter
380 g
Apple cider vinegar
2 g
Apple cider vinegar
2 g
Preparation
- Place all the ingredients except the butter in the mixer.
- Knead. Towards the end of kneading, add the 20 grams of butter and continue kneading until fully integrated.
- Reserve in the refrigerator.
- Once the dough is chilled, roll out into a 30 x 40 cm rectangular shape.
- Reserve in the refrigerator.
- Roll out the butter to 20 x 40 cm.
Folds
- Place the butter on top of the dough.
- Give a simple fold to incorporate the butter into the plaston.
- Continue with a double – single – double fold. *(If necessary, cool the cake between folds in order to work more comfortably).
MASCARPONE CREAM QUESCREM PASTRY CREAM
Ingredients
Mascarpone Quescrem 132 g
Milk 335 g
Sugar 110 g
Cornstarch 55 g
Egg yolk 150 g
Preparation
- Mix the cornstarch with the sugar and 100 grams of milk and beat.
- Add the egg yolks. Set aside. Heat Mascarpone Quescrem with the rest of the milk.
- When it boils, add the sugar mixture and continue whisking until it boils again.
- Remove from heat.
- Pour into a pan to cool. While cooling, stir to prevent lumps from forming.
