The Millefeuille Mango Coulis - Vanilla Mousse
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/0548f77e006f1048e00e735a1896fb38.jpg?itok=L-8mE5oJ)
Puff Pastry
ingredients | preparation |
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Mix |
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Add, during the laminate process |
Give 4 single turns and 1 book turn. |
Vanilla Mousse
ingredients | preparation |
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Prepare a custard |
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Cook as pastry cream |
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Add (when still hot) |
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Cool down and fold |
Mango coulis
ingredients | preparation |
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Mix |
Let the mix swell up in the fridge, mix before using. |
Fresh Mango
ingredients | preparation |
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Cut in cubes of desired size |
Assembly
ingredients | preparation |
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Cut rectangles of previously baked puff pastry (1.6 in x 3 in / 4 cm x 8 cm). |
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Plate the millefeuille on its side and add decorations made with Extra Bitter Guayaquil 64% |