These Bakbel products were used:

Fruit Filling Deluxe Spicy
Mango Earl Grey Tea


• Perfect fruit integrity
• Freeze/thaw stable
• Very good shine
• Ready to use
• Delicate mix of natural flavours
• Open for pastry chef creativity
• Bake stable

Concentrate Glaze Deluxe


Concentrate Glaze Deluxe :

• High water absorption: 50% up to 80%, a very economical product
• Freeze/thaw stable
• Excellent shine
• Good transparency
• Good stability on glazed surfaces
• Good time setting to allow perfect covering
• Deluxe Apricot and Strawberry contains 10% fruit
• Natural colour
• Can be reheated
• Easy to use

Concentrate Glaze Classic :

• Lower price 
• Excellent shine
• Same quality and advantages as above
• Water absorption : 40% up to 60%




Mirror Glaze Deluxe


• Ready-to-use
• Excellent shine
• Good transparency
• Freeze/thaw stable
• Easy to spread from pail with a pastry knife
• Smooth texture, without lumps
• Thixotropic texture
• Easy to create marble effect
• Natural colour



 1. Composition

Vanilla Biscuit
Exotic Coulis 
Mango Creamy
Light Mango Mousse
Neutral Glaze

2. Vanilla Biscuit (for 1 plate 40x60 cm)

375g   Eggs
300g   Sugar
330g   Flour
  12g   Baking Powder
1 pce  Vanilla bean
270g   Butter


Mix slowly with a whisk eggs and sugar, add the powders and finish with hot liquid butter. Spread out 1250g per plate 40x60 cm and bake 8 min at 190°C.

3.Exotic Coulis

 50g   Passion fruit puree
 20g   Water
 35g   Sugar
 24g   Gelatin mass (1/5)
500g   Fruit Filling Deluxe Mango Earl Grey


Warm up the passion puree, water, sugar and add gelatin. Mix with Mango filling and pour on biscuit into cutter, freeze.



4. Mango Creamy

100g   Passion fruit puree
  45g   Gelatin mass (1/5)
350g   White Chocolate 30%
170g   Butter
350g   Mango puree

Instructions :

Warm up the Passion puree with gelatin mass and pour on chocolate. Mix with butter and add the Mango puree at the end. Pour into a silicon mold and place a frozen insert of biscuit with coulis on the top. Freeze.

5. Light Mango Mousse

100g   Mango Puree
  20g   Passion fruit puree
  20g   Gelatin Mass (1/5)
225g   White Chocolate 30%
500g   Whipped Cream 35%

Instructions :

Warm up purees and gelatin mass. Pour on chocolate to make an emulsion. At 35°C, mix delicately with whipped cream.

6. Neutral Glaze

200g   Concentrate Glaze Neutral Bakbel
300g   Water
1000g  Mirror Glaze Neutral Bakbel

Instructions :

Boil hot gel and water together and mix with the Mirror Glaze. Use at 35/40°C. Spray the cake with color spray before glazing.

7. Montage

Fill half of the silicon mold with mousse, place the frozen insert and freeze.  Remove from the mold, spray the colors like a real mango and glaze with Neutral Glaze. Decorate with a small element made from modeling chocolate colored in green and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.