The Millefeuille Mango Coulis - Vanilla Mousse
- Level:
-
Difficult
Puff Pastry
Used products: Puff Pastry
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1 kgflour
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20 gsalt
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420 gwater
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25 gwhite vinegar
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100 gwarm melted butter
Preparation: Puff Pastry
Mix
Used products: Puff Pastry
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1 kglayering 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
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330 gmilk
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2 pod(s)Vanilla
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90 gegg yolks
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15 gcustard powder
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130 gsugar
Preparation: Vanilla Mousse
Prepare a custard
Cook at 90°C
Used products: Vanilla Mousse
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330 gmilk
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2 pod(s)Vanilla
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90 gegg yolks
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15 gcustard powder
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130 gsugar
Preparation: Vanilla Mousse
Cook as pastry cream
Used products: Vanilla Mousse
Preparation: Vanilla Mousse
Add (when still hot)
Used products: Vanilla Mousse
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500 gsmooth whipped cream
Preparation: Vanilla Mousse
Cool down and fold
Mango coulis
Used products: Mango coulis
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250 gmango puree
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50 gpassion fruit puree
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37 gsugar
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3,5 galginate
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1 gxanthan gum
Preparation: Mango coulis
Mix
Let the mix swell up in the fridge, mix before using.
Fresh Mango
Used products: Fresh Mango
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2mango(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.
Used products: Assembly
Preparation: Assembly
Plate the millefeuille on its side and add decorations made with Extra Bitter Guayaquil 64%
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