Mango & Earl Grey Chocolate Puff Slice


  • Mixing Spiral: 5mins at 1st speed, 5mins 2nd speed.
  • Dough temperature: 18℃ 
  • Bulk fermentation: 30mins at -20c°
  • Lamination:4 double folds
  • Cooling: 30 mins at 4°C 
  • Make up: Roll out at 2.4mm, cut a dough to 25cm length, make a book fold, cut in to 1cm thickness and coat with sugar.
  • Oven temperature: 190℃
  • Baking time: 15-20mins

Early Grey Chocolate
  • Soak water and gelatine for 5mins.
  • Warm cream and earl grey tea and infuse for 10mins, then add into Belcolade Noir Selection 
  • Keep the chocolate in fridge for 3hours.
  • Whip the cream until fluffy.

Mango Yoghurt Panna Cotta
  • Warm all ingredients together except gelatine mass. 
  • Warm gelatin mass and add into mixture.


Complexity level:  

Belcolade Noir Selection Cacao Trace, contains of real Belgian Chocolate with its great taste and excellent performance.

It adds pleasure inside through taste and performance excellence. 


Related recipes