材料: 8 件
- 酥皮或自製麵團 24x 24cm 2 塊
- 糖粉 適量
- 香蕉 36g
- 芒果蓉 56g
- 熱情果蓉 7g (大約1個熱情果的汁)
- 砂糖 8g
- 魚膠片 3g
- 淡忌廉 76g
Ingredients: 8 pieces
- Puff pastry Or homemade puff pastry 24x 24cm 2
- Icing sugar little
- Banana 36g
- Mango puree 56g
- Passion fruit juice 7g (around 1 passion fruit)
- Sugar 8g
- Gelatine 3g
- Cream 76g
1. Use a frok to make some holes on the puff pastry. Each pastry can cut into 12 pieces or any size you like. Cover the peices with parchment paper. Put another baking tray on top of the parchment paper so that the pastry will not rise too much. Put it into a preheated 200 degree oven for 20 mintues.
2. Take it out, sift icing sugar evenly on the pastry. Put it back into the oven and bake with 250 degree for around 2-3 minutes until it looks like caramel color.
Banana mango cream direction
1. Mix all mango puree, passion fruit juice and banana into a mixer until everything is blended.
2. Soak gelatine into the ice water until it is soft.
3. Add sugar and dried gelatine to the fruit puree and heat until everything is dissolved. Let it cool until and chill in the fridge for 30 mintues.
4. Beat the cream until firm peak.
5. Mix the fruit puree and the cream.
1. Pipe the cream on the pastry like the one in the picture above.