Mango Lait Selection


Working Method

  • Mix all ingredients at medium speed for 1-2mins.
  • Baked 180°C about 15mins.

Mango Passion Cream
  • Mix all ingredients in medium speed for 1mins and high speed for 3mins.
  • Pipe the cream into the desire mould.

Mango Lait Mousse
  • Warm the mango puree and cream at 80°C, then add in gelatine mass.
  • Pour the hot cream on Belcolade Lait Selection. 
  • Use hand blender to make a ganache base. When Ganache base reach to 30°C add the semi whipping cream.

Lait Glaze
  • Boil sugar, cream ,water and glucose. Then, add in gelatine.
  • Then, pour on the Belcolade Lait Selection to melt the chocolate.
  •  Lastly, add in Miroir Glassage Neutre and mix well with blender. 
  • Keep in fridge for 1 night before use.
  • Use between 25-35°C


Complexity level:  

Tegral Satin Moist Cake Chocolate is a full proof and easy way of creating extraordinary celebration and layer cake. 

Belcolade Lait Selection contains of real Belgian Chocolate with its great taste and excellent performance. 


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