Mango and pomegranate millefeuille with coconut crème pâtissière

On this episode of Gourmet Today TV, Sean Gravina makes an impressive dessert – a classic millefeuille with mango and pomegranate and coconut crème pâtissière. 

Mango and pomegranate millefeuille with coconut crème pâtissière

Ingredients

  • 250 puff pastry
  • Plain flour, for rolling
  • 6 ripe mangoes
  • 1 lime, zest only
  • 2 limes, juice only
  • 1 tsp ground chili powder
  • 60g caster sugar
  • 1 pomegranate, seeds only
  • Icing sugar, for dusting

Coconut crème pâtissière

  • 3 medium egg yolks
  • 60g caster sugar
  • 25g flour
  • 200g coconut milk
  • 100ml double cream

Method

  1. Preheat the oven to 220°C.
  2. Roll out the puff pastry on a lightly- floured surface to form a rectangle, 2.5mm thick-that’s about the thickness of a euro coin.
  3. Place the pastry on a baking tray and leave in the fridge to rest for 30 mins.
  4. Prick the pastry at intervals with a fork to prevent it from shrinking as it cooks. Place a sheet of greaseproof paper on top, followed by another baking tray to keep the pastry flat.
  5. Bake for 10 minutes, then remove the tray and paper.
  6. Turn the oven temperature down to 200°C and cook the pastry for another 20 mins or until crisp and cooked through.
  7. Remove from the oven and carefully slip the pastry on a wire rack to cool, cut the pastry into 12 rectangles, each 8x4cm.
  8. To make crème pâtissière, whisk the eggs with the sugar in a bowl and add the flour.
  9. Bring the coconut milk to the boil and pour it into the bowl, mixing well. 
  10. Tip the mixture back into the sauce pan and bring it to the boil, whisking constantly.
  11. Remove from the heat as soon as it boils and dust the surface with a little icing sugar to avoid a crust or skin forming.
  12. Once the crème pâtissière is completely cold, fold in the whipped cream.
  13. Skin the mangoes, slice a few and dice the rest and season with lime zest, half the lime juice and the chilli powder.
  14. To make the sauce, blitz all the mango trimmings with caster sugar and the rest of the lime juice until smooth.
  15. To assemble, take a pastry rectangle and pipe a little pastry cream over it. Add some diced mango, pomegranate seeds and then repeat, finishing with a layer of pastry. Dust with icing sugar and serve with the mango sauce.

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 October, 2015. 

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