Follow us

The Millefeuille Mango Coulis - Vanilla Mousse

Used Cacao Barry products

Mycryo™ Cocoa Butter

Couverture - Extra-Bitter Guayaquil 64% - pistoles - 5kg bag 64%

Spring / Summer

The Millefeuille Mango Coulis - Vanilla Mousse

Level

level 3

Used Cacao Barry products

Mycryo™ Cocoa Butter

Couverture - Extra-Bitter Guayaquil 64% - pistoles - 5kg bag 64%

Puff Pastry

Ingredients	Preparation
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

Ingredients	Preparation
330g milk 2pod(s) vanilla 90g egg yolks 15g custard powder 130g sugar	Prepare a custard Cook at 90°C
330g milk 2pod(s) vanilla 90g egg yolks 15g custard powder 130g sugar	Cook as pastry cream
70g Mycryo™ Cocoa Butter	Add (when still hot)
500g smooth whipped cream	Cool down and fold

Mango coulis

Ingredients	Preparation
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

Ingredients	Preparation
2 mango(s)	Cut in cubes of desired size

Assembly

Ingredients	Preparation
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.
Couverture - Extra-Bitter Guayaquil 64% - pistoles - 5kg bag 64%	Plate the millefeuille on its side and add decorations made with Extra Bitter Guayaquil 64%

Discover more recipes

More recipes