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Millefeuille Croquant Prince Albert Au Coulis De Mangues

Ingredients

500g puff pastry
50g icing sugar (for dusting)
500g creme patissiere(custard filling)
300g whipped cream
1kg mangoes
500g strawberries
8 mint leaves

Creme patissiere:

500ml milk
2 vanilla pods
1 egg yolk
100g sugar
40g cornflour
80g flour

Method

Make round-shaped slices of puff pastry (8cm diameter by 2mm). You need three discs for each person.

Dust the puff pastry with icing sugar and bake at 210ºC for 15 to 18 minutes (or until sugar has caramelised).

Creme patissiere is a custard made of egg yolk, sugar and milk. It also contains flour. If custard is not used soon, brush the top of the custard with softened butter to prevent a skin from forming.

To make creme patissiere: Scald milk together with vanilla pods. Beat egg yolk with sugar and then beat in cornflour and flour. Add milk (take out the vanilla pods) and whisk until smooth. Pour into a saucepan and stir continuously over moderate heat until the mixture thickens. Chill before use.

Stir chilled creme patissiere and fold in whipped cream.

Mangoes for decoration: Peel mangoes and reserve 16 slices for decoration on the plate.

For mango coulis: blend the rest in a food processor and add 80g icing sugar and juice of half lemon.

Dress your millefeuille as follows: One layer of puff pastry, one layer cream and some fresh strawberries (quartered), cover with another layer of puff pastry and repeat the same process. Finish with a third layer of puff pastry.

Place dessert on a plate, dust the millefeuilles generously with icing sugar and decorate with two strawberry halves. Place two mango slices on the plate and spoon mango coulis next to them. Decorate with a sprig of mint leaves.


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