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  2. Haiti & Café Crokine Chocolate Bar

The Millefeuille Mango Coulis - Vanilla Mousse

Recipe

  1. Puff Pastry
  2. Vanilla Mousse
  3. Mango coulis
  4. Fresh Mango
  5. Assembly

Puff Pastry

ingredients preparation
  • 1kg
    flour
  • 20g
    salt
  • 420g
    water
  • 25g
    white vinegar
  • 100g
    warm melted butter

Mix

  • 1kg
    layering butter A.O.C.

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

ingredients preparation
  • 330g
    milk
  • 2pod(s)
    Vanilla
  • 90g
    egg yolks
  • 15g
    custard powder
  • 130g
    sugar

Prepare a custard
Cook at 90°C

  • 330g
    milk
  • 2pod(s)
    Vanilla
  • 90g
    egg yolks
  • 15g
    custard powder
  • 130g
    sugar

Cook as pastry cream

  • 70g
    NCB-HD706-BY

Add (when still hot)

  • 500g
    smooth whipped cream

Cool down and fold

Mango coulis

ingredients preparation
  • 250g
    mango puree
  • 50g
    passion fruit puree
  • 37g
    sugar
  • 3,5g
    alginate
  • 1g
    xanthan gum

Mix

Let the mix swell up in the fridge, mix before using.

Fresh Mango

ingredients preparation
  • 2
    mango(s)

Cut in cubes of desired size

Assembly

ingredients preparation

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.

  • CHD-P64EBPU

Plate the millefeuille on its side and add decorations made with Extra Bitter Guayaquil 64%

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