The Millefeuille Mango Coulis - Vanilla Mousse

Mix

Add, during the laminate process

Give 4 simple twists and 1 double.
Roll out on plate (size 40/60) and bake at 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 oblong shapes of puff pastry (4 cm x 8 cm).
Fill the millefeuille, alternating the layers between mango coulis, vanilla mousse and fresh mangos.

Put the Millefeuille on its edge and put decorations made with Extra Bitter Guyaquil 64%