The Millefeuille Mango Coulis - Vanilla Mousse

Mix

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.

Prepare a custard
Cook at 90°C

Cook as pastry cream

Add (when still hot)

Cool down and fold

Mix

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

Cut in cubes of desired size

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%