Ingredients
Glaze
Instructions
Step 1
Step 2
Freezing Options
Step 3
Mold and Shape
Step 4
Glaze Preparation
Servings
Equipment
Ensures even cooking of your ingredients without burning. 🌟 Tip: Stir continuously to prevent sticking!
Perfect for mixing your ingredients smoothly. 🌟 Tip: A stainless steel whisk is durable and easy to clean.
If you prefer minimal effort, go with the ice cream maker. 🌟 Tip: No ice cream maker? No worries! An immersion blender works like a charm for mixing every 30 minutes.
Gives your pastries a beautiful and consistent shape. 🌟 Tip: A non-stick mold makes popping out the pastries a breeze!
Helps with shaping and handling cold ingredients without warm hands melting them. 🌟 Tip: Use food-safe gloves!
Crucial for getting the glaze to the perfect temperature. 🌟 Tip: Digital thermometers provide quick and accurate readings.
Variations
Faq
- How do I prevent the curd from sticking to the pan?
Keep stirring continuously and use a thick-bottomed saucepan. This ensures even heat distribution and prevents sticking.
- Can I use frozen mango for this recipe?
Yes, you can! Just make sure to thaw and drain any excess water before using it in the recipe.
- What should I do if my glaze isn't smooth enough?
Make sure the white chocolate and cocoa butter are fully melted and evenly mixed. Using an immersion blender can help achieve a smoother consistency.
- Why do I need to whisk the mixture every 30 minutes if I don't have an ice cream maker?
Whisking every 30 minutes breaks up ice crystals, ensuring a smoother texture for your pastry.
- Can I use a different shape mold?
Absolutely! While the 'oval' mold gives a mango-like appearance, you can use any shape you prefer. Just be creative!
- How can I store these pastries if made in advance?
Store them in an airtight container in the freezer. For best results, enjoy within a week of preparation.