This millefeuille takes a shortcut with ready-made puff pastry sheets. Once they're baked and you've whipped up the coconut cream, all you need to do is layer it together for an impressive summer dessert.
- 1½ sheets frozen butter puff pastry, thawed
- 2 mangoes, peeled
- 30 g (½ cup) toasted coconut flakes
- mint sprigs, to serve
Vanilla coconut cream
- 300 g thickened cream
- 100 g icing sugar mixture
- ½ tsp coconut essence
- ½ tsp vanilla extract
- 250 g thick coconut yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 20 minutes
- Preheat the oven to 220˚C.
- Cut the whole puff pastry sheet in half (to give you three half sheets) and place them on a baking tray lined with baking paper. Prick all over with a fork, then place another sheet of baking paper on top and add another baking tray to sandwich the pastry. Bake for 20 - 25 minutes or until the pastry is dark brown and crisp. Allow to cool completely.
- Meanwhile, for the vanilla coconut cream, place the cream, icing sugar, coconut essence and vanilla in the bowl of a stand mixer fitted and whisk until medium peaks form. Gently fold through the coconut yoghurt. Transfer to a piping bag and refrigerate until ready to assemble.
- Just before assembling, dice one of the mangos and thinly slice the other. Place a pastry sheet onto your serving dish and pipe a layer of cream onto it. Top with a layer of diced mango, then repeat for the remaining two layers using the sliced mango on the final layer. Top with toasted coconut and mint and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.