The Millefeuille Mango Coulis - Vanilla Mousse

The Millefeuille Mango Coulis - Vanilla Mousse

Level:
Difficult

Puff Pastry

Used products: Puff Pastry

  • 1 kg
    flour
  • 0.7 oz
    salt
  • 0.9 lb
    water
  • 0.9 oz
    white vinegar
  • 3.5 oz
    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 single turns and 1 book turn.
Roll out on plate (size 40/60) and bake at 392°F/200°C.

Vanilla Mousse

Used products: Vanilla Mousse

  • 11.6 oz
    milk
  • 2 pod(s)
    Vanilla
  • 3.2 oz
    egg yolks
  • 0.5 oz
    custard powder
  • 4.6 oz
    sugar

Preparation: Vanilla Mousse

Prepare a custard
Cook at 90°C

Used products: Vanilla Mousse

  • 11.6 oz
    milk
  • 2 pod(s)
    Vanilla
  • 3.2 oz
    egg yolks
  • 0.5 oz
    custard powder
  • 4.6 oz
    sugar

Preparation: Vanilla Mousse

Cook as pastry cream

Preparation: Vanilla Mousse

Add (when still hot)

Used products: Vanilla Mousse

  • 1.1 lb
    smooth whipped cream

Preparation: Vanilla Mousse

Cool down and fold

Mango coulis

Used products: Mango coulis

  • 8.8 oz
    mango puree
  • 1.8 oz
    passion fruit puree
  • 1.3 oz
    sugar
  • 0.1 oz
    alginate
  • 15.4 gr
    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

Assembly

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.

Preparation: Assembly

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