Frozen Mango Parfait in Crisp Feuilles De Brick

Name: Frozen Mango Parfait in Crisp Feuilles De Brick
Yield: Yield: 1 kg/2 lb 3.2 oz
Cuisine: United States
Ingredients: Butter, melted 100 g 3.53 oz 96.15%; Vanilla paste 4 g .14 oz 3.85%; Feuilles de brick sheets 3 3; Heavy cream 420 g 14.82 oz 42%; Sugar 1 120 g 4.23 oz 12%; Egg yolks 160 g 5.64 oz 16%; Sugar 2 40 g 1.41 oz 4%; Mango purée 257 g 9.07 oz 25.7%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 3 g .11 oz .3%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 3 g .11 oz .3%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 3 g .11 oz .3%

Preparation info

Yield:
1 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Feuille de Brick Tubes

Butter, melted 100 g 3.53 oz 96.15%
Vanill

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

For the feuille de brick tubes: Preheat a convection oven to 160°C/325°F; turn the fan off if possible.
Lightly spray the exterior of 10 metal tubes measuring 7.5 c