The Millefeuille Mango Coulis - Vanilla Mousse

The Millefeuille Mango Coulis - Vanilla Mousse

Level:
Difficult

Puff Pastry

Used products: Puff Pastry

  • 1 kg
    flour
  • 20 g
    salt
  • 420 g
    water
  • 25 g
    white vinegar
  • 100 g
    warm melted butter

Preparation: Puff Pastry

Mix

Used products: Puff Pastry

  • 1 kg
    layering butter A.O.C.

Preparation: Puff Pastry

Add, during the laminate process

Give 4 simple twists and 1 double.
Roll out on plate (size 40/60) and bake at 200°C.

Vanilla Mousse

Used products: Vanilla Mousse

  • 330 g
    milk
  • 2 pod(s)
    vanilla
  • 90 g
    egg yolks
  • 15 g
    custard powder
  • 130 g
    sugar

Preparation: Vanilla Mousse

Prepare a custard
Cook at 90°C

Used products: Vanilla Mousse

  • 330 g
    milk
  • 2 pod(s)
    vanilla
  • 90 g
    egg yolks
  • 15 g
    custard powder
  • 130 g
    sugar

Preparation: Vanilla Mousse

Cook as pastry cream

Used products: Vanilla Mousse

Preparation: Vanilla Mousse

Add (when still hot)

Used products: Vanilla Mousse

  • 500 g
    smooth whipped cream

Preparation: Vanilla Mousse

Cool down and fold

Mango coulis

Used products: Mango coulis

  • 250 g
    mango puree
  • 50 g
    passion fruit puree
  • 37 g
    sugar
  • 3,5 g
    alginate
  • 1 g
    xanthan gum

Preparation: Mango coulis

Mix

Let the mix swell up in the fridge, mix before using.

Fresh Mango

Used products: Fresh Mango

  • 2
    mango(s)

Preparation: Fresh Mango

Cut in cubes of desired size