Mango-Pineapple Pastries

Baking and Desserts | Latin American cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Mango-Pineapple Pastries

Ingredients

Sugar - 8.5 oz
Water - 3 fl oz
Pineapple - 1 piece
Mango - 1 piece
Wheat Flour - 0.7 oz
Egg white - 3.4 oz
Cocoa Powder - 0.7 oz
Butter - 1.4 oz
Almond - 3.5 oz
Chocolate eggs - 3 pieces
Powdered Sugar - 4.4 oz
10% cream - 5 fl oz
Rice Sweet Wine - 1 fl oz
Natural Yogurt - 8.8 oz
Whole egg - 2 pieces
Honey - 1.4 oz
Gelatin - 0.2 oz

Step by Step guide

Step 1

Sift the flour (20 g) with cocoa powder. Melt the butter (40 g). In another bowl, mix almond flour and powdered sugar. Gradually start adding the eggs while continuously beating. Beat until the mixture doubles in volume. While continuing to beat, start adding the melted butter in small portions.

Step 2

Preheat the oven to 428°F. Beat the egg whites separately until frothy, add sugar, and beat until stiff peaks form. Incorporate 1/3 of the mixture into the batter, mixing very gently to avoid deflating the egg whites. Add the remaining egg whites, flour, and cocoa powder.

Step 3

Line a baking sheet with parchment paper. Spread the batter over the baking sheet. Bake for 10–12 minutes. Remove the sponge from the oven and turn it over. Peel off the paper. Cut the sponge into portion-sized pieces.

Step 4

Soak the gelatin (preferably leaf gelatin) in cold water and let it swell, while whipping the cream to soft peaks and placing it in the refrigerator. In a saucepan, mix the egg yolks, sugar (20 g), and wine. Place over a water bath and whisk for 6–7 minutes until thickened. Remove from heat. Warm the honey and dissolve the gelatin in it. In a bowl, add the yogurt, then drizzle in the honey while continuously whisking. Add the wine mixture and whipped cream, folding gently to maintain airiness. The mousse is ready.

Step 5

Peel and chop the mango and pineapple into small pieces. In a saucepan, combine sugar (200 g) and water. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Add the fruits and cook for another 5 minutes, then turn off the heat, cover, and let sit. Divide into two parts. Blend one part into a puree and refrigerate. Strain the second part through a sieve to remove excess liquid.

Step 6

Spread the mousse over the sponge, then add the fruit cubes, followed by more mousse. Refrigerate for several hours. When serving, drizzle with the fruit puree.