John Myers
Schillerlocken with Mango-cream Filling
The perfect schillerlocken with mango-cream filling recipe with a picture and simple step-by-step instructions.
- 2 roll Puff pastry
- 20 Schillerlocken shapes
- 2 Egg yolk
- Sugar
- 500 frozen Mango
- 2 packet Vanilla sugar
- 1 pinch Salt
- 400 ml Cream
- 50 g Sugar
- 1 packet Cream stiffener
- 200 g Cream cheese
- 1 fresh Mango
- First the Schillerlocken are baked. To do this, lay out the dough and cut into strips about 2 centimeters wide.
- Wrap one end of the dough around the top of the pan and then wrap it up at a slight angle. The best way to do this is to turn the shape in your hand.
- Now brush the Schillerlocken with egg yolk and sprinkle with a little sugar. Then put them in the preheated oven for about 15-20 minutes at 180 degrees top-bottom heat.
- For the cream: Put the frozen mango in a saucepan, heat slowly and boil down with the vanilla sugar and a little salt for 5-10 minutes. The mango should have as little liquid as possible at the end. Then puree the mass.
- Now whip the cream with the cream stiffener and sugar until stiff. Then stir the cream cheese until creamy and mix it with the warm mango mixture.
- As soon as the mixture has cooled down, carefully fold in the cream. Last but not least, cut the fresh mango into as fine cubes as possible and add to the mass and pour this into the finished Schillerlocken with the help of a piping nozzle. Good Appetite!
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