Monday, October 19, 2009

Mango Mille Feuille

Since taking up baking, I've the tendency of over stocking up ingredients and quite often, it becomes food waste due to spoilage. Sometimes, it really can't be helped because of the packaging size, there is no way to use up all the amount before it expires or spoils. I believe I'm not alone, many of you also landed into that situation. However, I must confess as many a times, I just develop into a habit of buying without considering whether it can be consumed. I know we should try to vanquishing waste in our lives and the best way to "use it up" is always to think of different ways to avoiding wasting.

This is how I resort to this Mango Mille Feuille dessert for the mangos which were brought a week ago as I was not sure what to do with it initially. Since I just bake a few mango cakes lately, I wanted to try something different and simple. This fantastic idea comes from my elder daughter and it turns up a light and refreshing dessert after dinner.

Here is the recipe.
Ingredients:- Two sheets of ready-made puff pastry
- Fresh mango (cut into cubes)

Ingredient for custard Cream- 2 egg yolks
- 1 tsp sugar
- 13g plain flour } mix with some milk to remove lumps
- 13g corn flour }
- 180ml milk
- 40g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 2 tbsp double cream

  1. Preheat oven at 200*C (fan forced) for 15 mins.
  2. Thaw the ready-made puffy pastry sheet for 30 mins, lift off and discard the plastic wrap. Cut each puffy pastry sheet into desired size (either 3 or 6). Prick holes and place onto a baking tray lined with baking paper. Bake at 200*C for 10 -15 mins or until golden brown. Set aside to cool completely.
  3. Use a big and heavy duty pot, add egg yolk and mix well with sugar. Add in the flours into 2-3 portions. Stir till well mixed.
  4. Bring milk and sugar to boil, add in salt and stir well. Pour into egg mixture in step 3 and stir till thicken/ set. If too runny, stir over simmer till bubbling. Remove from stove.
  5. Add vanilla and mix well. Add double cream into 2 -3 portion (might not need all) and stir till well combined. Level and cover with plastic cling until completely cool.
  6. Scoop custard into piping bag. Seal opening and chill in fridge for an hour.
  7. Arrange a piece of puff pastry, pipe some custard cream on the pastry. Arrange mango cubes on top and cover with another piece of puff pastry. Repeat this procedure one more time.
  8. Dust snow powder on top of puffy pastry and garnish with fresh fruit or preserved cherry as desired.

No comments:


Related Posts with Thumbnails