Tropical Mille Feuille
Gallery Of Tropical Mille Feuille
If you like tropical flavors, you should really try this recipe. Layers of golden crispy puff pastry filled with mango, passionfruit and coconut creams, all topped with fresh fruits. Just try it!
Servings 7 individual desserts about 10*4 cm
- A little bit of powdered sugar
- 200 ml. whipping cream very cold
- 200 grams passionfruit puree
- Puff pastry layers: preheat oven to 180c degrees.
- Divide the dough into 2 equal pieces and roll out each portion into a thickness of 2-3 mm.
- Place the puff pastry pieces on a paper-lined baking tray. Pierce the dough with a fork.
- Place a baking paper on top of each layer of dough, then place another baking tray over the dough .
- Bake for about 20-25 or until the dough is evenly golden.
- Increase the oven temperature to 200c degrees.
- Remove the baking paper and top oven tray and sprinkle a thin layer of powdered sugar over the baked dough.
- Bake it in the oven on the top rack for about 4-7 minutes or until powdered sugar is completely melted and begins to caramelize on top of dough.
- Cool the caramelized layers of dough completely.
- Using a knife and a ruler, cut the layers of dough into rectangles sized 4*10 cm. There should be a total of 21 rectangles.
- Arrange into threes and store in a sealed box until assembling the Mille-feuille.
- Mango cream: mix gelatin and water with a small bowl and set aside for 10 minutes at room temperature, or until the gelatin absorbs all the liquid.
- In a medium saucepan put eggs, sugar, mango puree, and lemon juice and beat well.
- Cook the cream over medium heat while whisking until you get a uniform and thick cream.
- Remove from heat and add the gelatin. Beat the mixture until it melts.
- Cool the mixture slightly at room temperature and add the butter. Beat well until melted, creamy and slightly thinner texture .
- Transfer the cream into a piping bag with a round 1 cm piping tip and refrigerate for at least two hours before assembling the Mille-feuille.
- Coconut mousse: in a small bowl stir gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
- Chop the chocolate and put in a medium bowl.
- Add coconut cream and solvents together in the microwave or on a double-boiler, until everything is melted and mixture is smooth.
- Add vanilla and stir until it is absorbed into the mixture.
- Melt the gelatin and add in. Mix well and strain.
- Cool the mixture slightly to a temperature of 30-35c degrees.
- Whip the cream until soft peaks form. Gently fold into the coconut mixture. The mixture will be a little sparse, but it will thicken while cooling in the refrigerator before piping.
- Transfer the mixture into a piping bag with a1 cm round piping tip or St. Honore tip and refrigerate for at least an hour before assembling.