Fillings

Mango Cremeux

Name: Mango Cremeux
Prep time: 10 min
Yield: 9090 g
Ingredients: 4925 g Mango purée; 350 g Lemon juice; 1520 g Caster sugar; 70 g NH pectin; 1640 g Unsalted butter 82%; 235 g Cornstarch; 350 g Masse gélatine

Ingredients

Target weight (g)

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Mango puréeg

Lemon juiceg

Caster sugarg

NH pecting

Unsalted butter 82%g

Cornstarchg

Masse gélatineg

Total9090 g

Preparation steps

1
Heat mango purée with a splash of lime juice.
2
Pour over yolks + sugar.
3
Cook to 85°C, add bloomed gelatin.
4
Blend, add butter, blend until smooth.
5
Pour into moulds. Chill at least 4h.

Nutritional values

Per 100g

Calories

257.6 kcal

Protein

0.4 g

Carbs

29.1 g

Sugars

25.9 g

Fat

15.6 g

Saturated fat

10.7 g

Fibre

0.6 g

Salt

0.0 g

Allergens

Milk

Other recipes in the same category

Whipped Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

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