Mango Lait Selection


Tegral Satin Moist Cake Chocolate 500
Water 100
Egg 200
Oil 175
Base total 975
Mango Passion Cream
Vivafil Mango 200
Passion Fruit Puree 75
Milk 200
Cream 100
Mango Passion Cream total 575
Mango Lait Mousse
Mango Puree 195
Cream 195
Gelatine Mass 18
Belcolade Lait Selection Drops O3X5/G 500
Whipping Cream 500
Mango Lait Mousse total 1408
Lait Glaze
Water 90
Gelatine 15
Sugar 250
Cream 145
Glucose 210
Belcolade Lait Selection Drops O3X5/G 145
Miroir Glassage Neutre 145
Lait Glaze total 1000

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. 

Vivafil Mango contains more than 35% of real fruit content, with superior bake stable and freeze stable.

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


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