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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
for 2 rectangular baking tins (e.g. cake tins, approx. 10 x 26 cm each)
How it's done
Unroll the puff pastry, halve it lengthwise, and lay it with the paper in two rectangular baking tins (such as cake tins approx. 10 x 26 cm in size) so that the pastry has an edge approx. 2 cm in height. Press the dough down and prick all over with a fork.
Blind bake the pastry for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the tin and place on a rack to cool.
Using the whisk on a hand mixer, mix the crème powder and 500 ml milk for approx. 1 min. at the lowest speed, then switch to the highest speed and mix for about another 3 mins. Whip 200 ml of cream to stiff peaks and fold it into the crème. Spread the mixture on the baked puff pastry.
Arrange the mango slices in a wave pattern on the crème and decorate with meringues and chocolate shavings.
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