Used Cacao Barry products
Spring / Summer
The Millefeuille Mango Coulis - Vanilla Mousse
Level
level 3
Used Cacao Barry products
Recipe components
Puff Pastry
| Ingredients | Preparation |
|---|---|
| Mix |
| Add, during the laminate process |
Give 4 simple twists and 1 double. | |
Vanilla Mousse
| Ingredients | Preparation |
|---|---|
| Prepare a custard |
Add (when still hot) | |
| Cool down and fold |
Mango coulis
| Ingredients | Preparation |
|---|---|
| Mix |
Let the mix swell up in the fridge, mix before using. | |
Fresh Mango
| Ingredients | Preparation |
|---|---|
| Cut in cubes of desired size |
Assembly
| Ingredients | Preparation |
|---|---|
Cut oblong shapes of puff pastry (4 cm x 8 cm). | |
Put the Millefeuille on its edge and put decorations made with Extra Bitter Guyaquil 64% | |
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