This was an interesting experiment. Well I did have a recipe but to me it was an experiment. I did a Mille-feuille , pastry with french origins, but with an update. I might have not even started this if I had know I was taking on a classic dish. I am very judgmental towards myself when it comes to my kitchen skills.
I’m surprised to say that I was very pleased with the outcome. The pastry cream in between the puff pastries had lime, ginger and mango which is not the classic mixture but it was a mouth watering combo though! There are 6 layers of puff pastry that were layered on top of each other with the cream in between each layer. You can see the layers quite well if you look at the cut piece (You can see that one of the puff pastries was in the oven a bit too long and therefore is a bit darker then the rest).
150 g butter
150 g crème fraîche
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vinegar
4 1/2 dl flour
3 dl milk
1 1/2 dl sugar
2 egg yolks
2 tablespoons potato flour
200 g butter
2 dl mango puree
zest of 2 limes
juice of 1 lime
1 teaspoon of grated ginger
1. Mix the egg, soft butter, crème fraîche and salt to create the dough. Mix the vinegar and baking soda in a glass and let the foaming settle. Mix the vinegar mixture and the flour into the dough quickly. Wrap the dough into plastic wrap and let it settle in the fridge for at least an half an hour.
2. Make the pastry cream. Warm 2 dl of milk to it’s boiling point. Whisk the sugar and the egg yolks in a bowl. Mix 1 dl of milk and potato flour together and add it to the sugar and egg yolk mixture. Pour the hot milk slowly into the bowl and whisk at the same time. Pour the mixture back into the kettle and warm it up on low heat whisking all the time. Stop when it turns kissel like.
3. Take the kettle off the stove and put the cut up butter pieces in. Mix until all the btuter has melted. Mix the mango puree, lime zest and juice and the ginger into the mixture. Cover the kettle and the cream cool down well in the fridge.
4. Divide the dough into 6 pieces. Roll out each piece to a thin sheet between two baking papers to approx. 12×26 cm. With a fork poke, holes into all the sheets before putting them into the oven. Preheat the oven to 225 celcius. Bake the sheets for approx. 5 minutes and then let them cool down well.
5. Assemble the pastry. Spread the pastry cream over one of the pastry puffs. Then put another pastry puff onto the cream covered pastry puff. Repeat.
6. Mix the frosting (powdered sugar and water). Spread the frosting over the pastry. Put the pastry into the fridge and let it settle for at least 3 hours before cutting it. First cut the edgees straight and then into suitable portions.
Hint! I noticed that the pastry was actually at it’s best after it had spent the entire night in the fridge. So if you want to make this for a party you can easily make it a day or two before and not have to worry about all the steps that this recipe has.