Description
Once again my hands got a delicious mango. I couldn't afford to just eat it, and I rushed to cook these little delicious brownies, especially since the occasion was our wedding anniversary and the festive table we covered in the country, these mini-brownies occurred just in time for tea after the bath.
Ingredients
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Flour
150 g
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Water
200 g
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Salt
-
Butter
125 g
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Chicken egg
3 piece
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Mango
1 piece
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Cream
100 g
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Powdered sugar
2 Tbsp
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Ginger
50 g
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Gelatin
12 g
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Ginger
0.5 tsp
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Dark chocolate
50 g
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Vegetable oil
2 Tbsp
Cooking
Products for choux pastry
Boil water and add butter and salt.
When oil or water is boiling, pour the flour and ground ginger and very well kneaded, until the dough begins to lag behind the walls of the pots
Now the dough should be a little to cool to 70 degrees and one by one stir in eggs.
The dough is transferred in a pastry bag and push future brownies at a distance of 3-4 cm from each other
Bake necessary 10 minutes at 180 degrees, then the temperature raised to 220 grad and dopekat for another 10 minutes. The oven do not open!!!
While puffs bake, prepare the mango mousse
Ginger rubbed on a grater and pressed juice
Mangoes are cleaned and cut, mixed with ginger juice and blend blender
Gelatin dissolved in cold water, after 15 minutes, slightly heated, well-stirred
Mixed gelatin, mango Muir and whipped with sugar cream and sent mousse into the fridge to start gilyovtsa
Aspiring to thicken the mousse confectionery syringe introduced into the profiteroles, making them side small hole
The chocolate mixed with the remaining juice of ginger and cream, melted in hot water
And decorated profiteroles flavored with chocolate. Now our brownies need to send in the fridge until firm mango mousse
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