Product Highlights
Felchlin Cream Fillings & Ganaches

Make Felchlin Fillings the heart and soul of your desserts, chocolates, cakes, and pastries. With an exquisite variety of flavors to choose from, Felchlin Fillings are ideal as ready-to-use fillings for petit fours and cakes. Add hints of rich Coffee, nutty Macadamia or tasty Pistachio by incorporating fillings as delicious flavorings to your own creams. Or coat your cakes and pastries with tempting Pralinosa-Hazelnut or Almonosa-Almond for a truly delicate finishing touch.

• All Felchlin Fillings are ready-to-use, spreadable, melt delicately, and can be whisked in the machine for greater volume and lighter consistency.
• Great for use as fillings when whipped, as flavorings for creams, or as coatings for pastries and cakes when melted.
• Ideal for pralines, petit fours, cakes, pastries and desserts.
• Available in these delicious flavors: Fraganosa (Strawberry), Cappuccino (Coffee), Almonosa (Almond), Macanosa (Macadamia), Pralinosa (Hazelnut), Pistachiosa (Pistachio), Frambonosa (Raspberry), Mangonosa (Mango/Passion Fruit)
  
  

A Recipe Idea: Mango Almond Phylo

Specialty Ingredients
#31361 FELCHLIN-Swiss Mangonosa
#31345 FELCHLIN-Swiss California Almond Paste

Ingredients
Almond Mango Filling
220 g / 7.8 oz Butter, unsalted
180 g / 6.4 oz Mangonosa
170 g / 6.1 oz Sugar, granulated
300 g / 10.7 oz California Almond Paste
20 g / 0.7 oz Calvados
170 g / 6.1 oz Whole eggs
130 g / 4.6 oz Pastry flour
Phylo dough
200 g / 7.1 oz Mangos, chopped

Preparation
Almond Mango Filling
Whip butter, granulated sugar and California. Add step by step eggs and dissolved Mangonosa. Incorporate the Calvados. Fold the sieved pastry flour under the mixture.

Setting
Let the phylo dough defrost. Brush three phylo sheets with warm, melted butter and fold them together. Cut squares of 11 x 11 cm / 4.8 x 4.8 inches and place them in round flexipan molds. Using a pastry bag pipe in the Almond Mango Filling. Sprinkle chopped mango pieces on top and bake in preheated oven at 180°C / 356°F for about 15 - 20 minutes.

Decoration
Glaze with a clear gelée. Dust with powdered sugar and top with a dry vanilla stick.