The Millefeuille Mango Coulis - Vanilla Mousse

Spring / Summer

The Millefeuille Mango Coulis - Vanilla Mousse

Recipe components

Puff Pastry

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

Mix

  • 1kg
    layering butter A.O.C.

Add, during the laminate process

Give 4 single turns and 1 book turn.
Roll out on plate (size 40/60) and bake at 392°F/200°C.

Vanilla Mousse

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

Cook as pastry cream

Add (when still hot)

  • 500g
    smooth whipped cream

Cool down and fold

Mango coulis

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

Mix

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

Fresh Mango

IngredientsPreparation
  • 2
    mango(s)

Cut in cubes of desired size

Assembly

IngredientsPreparation

Cut rectangles of previously baked puff pastry (1.6 in x 3 in / 4 cm x 8 cm).
Fill the millefeuille, alternating the layers between mango coulis, vanilla mousse and fresh mangos.

Plate the millefeuille on its side and add decorations made with Extra Bitter Guayaquil 64%