Custard millefeuille with mango by Stuart Gillies

17 December 2010
Custard millefeuille with mango by Stuart Gillies

Ingredients
(serves 24)
For the custard millefeuille 8 sheets of puff pastry
For the enriched crème pâtissière
1 litre milk
½ vanilla pod
200g egg yolk
200g sugar
40g flour
30g cornflour
500ml whipping cream
For the poached mango
400g sugar
400ml water
400ml white wine
1 vanilla pod
1kg diced fresh mango

Method
Roll out the pastry into four thin rectangular sheets, place onto a baking tray and rest for 30 minutes. Bake at 180°C on the top shelf for 20-25 minutes, until golden brown.

To make the crème pâtissière, whisk the egg yolk, sugar, flour and cornflour until creamy. Boil the milk with ½ vanilla pod, and stir into the yolk mixture. Put back on a low heat and stir with a whisk until the sauce thickens and begins to boil. Pour into a mixing bowl and allow to cool. Whisk the crème pâtissière with the cream until smooth.

Sprinkle icing sugar on the baked pastry sheets. Using a steel rectangular mould, spread the cream evenly on top and repeat until you have three layers of cream. Allow to set in the fridge for four hours, remove the mould and dust with icing sugar.

To prepare the poached mango, combine the sugar, vanilla, white wine and water in a large saucepan over a medium heat. Cook, stirring, until the sugar dissolves. Increase the heat to high and bring to the boil. Add the diced mango to the syrup. Reduce the heat to medium-low and allow to simmer for 5 minutes or until the syrup has thickened. Chill and serve with the millefeuille.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking