The art of french pastry phần 556
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mangoes
Cloverhoney|15
grams|2¾
teaspoons
FROSTINGAND
DECORATION
Heavywhipping
cream|450
grams|2cups
Confectioners’
sugar|75grams
|¾cup
Vanillaextract|5
grams|1
teaspoon
Fruit,for
decoration|As
desired|As
desired
Confectioners’
sugar,fordusting
|Asneeded|As
needed
METHOD
DAY1
Youcanmakethe
meringuesbeforeorafter
youmaketheicecream
bases.
MAKINGTHEMERINGUES
1 Preheattheovento
325°F/160°C.Placethe
slicedalmondsonasheet
panandtoastfor15
minutes,untilgolden
brown.Removefromthe
heatandallowtocool.
Reducetheovento
250°F/120°C.
2 Usingapencil,draw
two7-inchcircleson
parchmentpaper.Flipthe
paperoverandplaceona
sheetpan.Onanother
pieceofparchmentpaper
useapenciltodraw
twelve2-inch-longby¾inch-widelines,flipthe
paperover,andplaceona
sheetpan.
3 Makearecipeof
meringuefollowingthe
instructions.Transferthe
meringuetothepastry
bagfittedwitha¾-inch
roundpipingtip.Holdthe
bagvertically1inchabove
thecenterofoneofthe
circlesandpipeatight
spiralfromtheinsideout.
