Mango Crown

Ingredients

• 0.25 l water
• 60 g Butter
• 1 pinch salt
• 150 g flour
• 4 eggs
• 1 tsp Baking powder
• 100 ml mango juice
• 300 g passion fruit yogurt
• 400 g whipping cream
• 8 sheets gelatin (white)
• 1 large ripe mango
• powdered sugar for dusting

Instructions

1. 1.

   Add water, fat and salt to a pot and bring to a boil. Pour the flour in all at once and stir until a white film forms on the bottom and the dough becomes a smooth glossy ball. Transfer the dough to a mixing bowl and beat in the eggs one by one, about 2 minutes each. Finally fold in the baking powder and fill a piping bag with a star tip.

2. 2.

   Draw twelve small circles (about 8 cm diameter) on parchment paper. Pipe the dough onto the circle lines so that little wreaths form. Bake all in an oven at 180 °C fan for about 20 minutes, remove from the oven and immediately cut off the tops with scissors; let cool. Soak the gelatin for the filling. While this is happening, peel the mango and slice it thinly around the pit. Squeeze out excess liquid from the gelatin and melt it in a small pot.

3. 3.

   Stir in the mango juice. Mix the melted gelatin into the yogurt. Whip the cream stiff and fold it into the thickening mixture. Pipe 2/3 of the cream into a piping bag with a rosette tip and pipe onto the lower halves of the wreaths, top with mango slices, place the caps back on, and decorate the tops with the remaining cream. Chill until set, then dust with powdered sugar before serving.