Madison
Ingredients
Method
1.Preheat the oven to 200°C.
2.To make the pastry cream, heat the milk and vanilla bean until just before it comes to the boil.
3.Place the yolks and sugar in a bowl and whisk until thick and pale. Now whisk in the cornflour.
4.Add the hot milk, a little at a time, stirring until combined.
5.Transfer the mixture to a clean saucepan and cook over low to medium heat until thickened – this will take about 3-5 minutes.
6.Transfer the pastry cream to a bowl, cover the surface with plastic wrap and refrigerate to chill.
7.Place the puff pastry sheets on 3 trays that have been lined with baking paper and pick the pastry with a fork.
8.Place in the oven for 15 minutes or until puffed and starting to colour.
9.Remove from the over and place a piece of baking paper on top of each pastry sheet. Now place a tray on top of the baking paper to weigh the pastry down. Return to the oven for 10 minutes or until golden. Remove and cool.
10.Once cool, trim the pastry edges using a serrated knife, then cut each sheet in half. Now cut each half into thirds measuring 5 x 10cm each.
11.Fold the whipped cream into the chilled pastry cream and transfer to a piping bag fitted with a 1cm nozzle.
12.To assemble, place a pastry piece on a plate, top with mango pieces, then pipe the pastry cream on top. Now place a second piece of pastry on top of the pastry cream and repeat the process, adding more mango and cream. Finally, place a third piece of pastry on top and dust well with icing sugar. Repeat until you have made 6 mille-feuille, each with 3 pieces of pastry.
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