Pastry Recipes Individual pastries
MILLEFEUILLE GUAVA

ANDROS INGREDIENTS
I/ INGREDIENTS:
FOR 10 PIECES OF 100GR
MILLEFEUILLE
  • 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.
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