PANDAN MANGO PETIT GATEAU

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The pandan mango petit gâteau is a miniature masterpiece, where the rich, fragrant green of pandan sponge intertwines with the golden sweetness of mango mousse. Each bite offers a smooth, velvety texture that melts effortlessly, with the tropical flavors dancing in perfect harmony. A delicate mango glaze shines like morning sunlight, encasing the cake in a glossy finish, while a whisper of pandan leaves a lasting, aromatic trace. It's a symphony of color, fragrance, and flavor, served in a bite-sized treasure.

Weight: 70g-100g+/pc

Diameter: 7.5cm-10cm across

Serving Size: 1 serving each

Ingredients: Mango Puree, Sugar, Eggs, Cake Flour, Baking Powder, Corn Oil, Whipping Cream, Gelatine Powder, Pandan Leaf, Pandan Essence

Allergens: Dairy, Egg, Gluten

Storage: 

To store pandan mango petit gâteau:

• Refrigeration: Place the cakes in an airtight container and store them in the fridge for up to 2-3 days. This helps maintain their freshness and texture.
   
• Freezing: For longer storage, wrap the petit gâteaux tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. When ready to enjoy, thaw them in the fridge for the best texture.
   

Be sure to store them away from strong-smelling foods to avoid absorbing odors. 

Serving Temperature: 

• Pandan mango petit gâteau is best served at room temperature. Allow it to sit out for about 15-20 minutes after taking it out of the fridge to let the flavors and textures fully develop. This brings out the softness of the cake and the creaminess of the mango mousse. 

Freshness Duration: 

• Pandan mango petit gâteau stays fresh for about 2-3 days when stored in the fridge in an airtight container. For longer freshness, it can be frozen for up to 1 month. 

Cutting Tip: 

To cut a pandan mango petit gâteau cleanly:

1. Use a sharp knife: A serrated knife works best for delicate cakes, as it prevents crushing.
    
2. Warm the knife: Dip the knife in hot water and wipe it dry before each cut. This helps create smooth slices without sticking.
    
3. Cut gently: Use a gentle sawing motion to avoid squashing the soft layers of the cake.
    

These steps will ensure a neat, beautiful cut without ruining the texture of the petit gâteau.

Transportation: 

For transporting pandan mango petit gâteau, follow these tips:

1. Use an airtight container: Choose one that is sturdy and has a tight-fitting lid to prevent the cakes from shifting or getting damaged.
    
2. Separate layers: If transporting multiple cakes, place a layer of parchment paper between each petit gâteau to prevent them from sticking together.
    
3. Keep upright: Transport the cakes upright to avoid disturbing the layers and glazing.
    
4. Avoid temperature extremes: If possible, keep the cakes in a cooler bag with ice packs to maintain their freshness, especially if traveling for a long time.
    

This will ensure your petit gâteaux stay intact and fresh during transport.