MILLEFEUILLE GUAVA

• 500g Classic puff pastry
• Egg wash
• Powder sugar

DIPLOMATE CREAM

• 200g ANDROS Guava Jam
• 150g Milk
• 10g Natural vanilla extract
• 30g Egg yolks
• 30g Sugar
• 2g Gelatin
• 50g Mascarpone
• 10g Whipping cream

II/ METHOD:

MILLEFEUILLE

• Preheat your oven to 170°C.
• Cut classic puff pastry in to 30 rectangles of 10x4cm.
• Place 30 pieces on the baking tray covered with baking paper.
• Brush the puff pastry with egg wash.
• Before baking, place a sheet of baking paper on the top of the puff pastry to prevent it from swelling up).
• Bake for 40 minutes at 170°C.
• Sprinkle with powder sugar when finished baking.

DIPLOMATE CREAM

• It’s recommended to make the diplomate cream 1 day in advance.
• Soak gelatin in some cold water.
• Mix well egg yolks and sugar.
• In a saucepan, boil the milk, then slowly add the mixture of egg yolks and sugar, and whisk well together.
• Continue cooking and whisking with low heat when it reaches 84°C.
• Then add the soaked gelatin.
• Then let the mixture cool completely.
• Whip the mascarpone and the whipping cream together, then add the cool custard cream.
• Cool down to 40°c and add the butter with the hand-mixer.

DECORATION

• Put ANDROS Guava Jam into a piping bag.
• Put Diplomate cream into a piping bag.
• Assemble by piping on the millefeuille, alternately the diplomate cream and the ANDROS Pink Guava Jam.
• Finish with 3 layers of millefeuille and 2 layers of diplomate cream and ANDROS Pink Guava Jam.