Vanilla, Mango and Passion Fruit Mille-feuille Recipe

Ingredients:

1 sheet of puff pastry, thawed
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 ripe mango, peeled and diced
2 passion fruits, pulp removed
Edible flowers and mint leaves for garnish

Instructions:

Preheat oven to 400°F (200°C).
Unfold the puff pastry sheet onto a lightly floured surface. Cut the pastry into 3 rectangles. Place the rectangles on a baking sheet lined with parchment paper. Prick each rectangle all over with a fork to prevent them from puffing up too much. Bake in the preheated oven for 15-20 minutes, until the pastry is golden brown and puffed up. Let the pastry cool on the baking sheet.
In a large bowl, beat the heavy cream, sugar, and vanilla extract together, until stiff peaks form.
To assemble, place a rectangle of pastry on a serving plate. Spread a layer of whipped cream over the pastry. Add a layer of diced mango and passion fruit pulp over the cream. Repeat the layering with pastry, cream, and fruit until the last layer of pastry is on top. Finish by spreading whipped cream on top and garnishing with edible flowers and mint leaves.
Refrigerate the mille-feuille for at least 30 minutes to allow it to set before serving.

Verdict:

This vanilla, mango, and passion fruit mille-feuille is a perfect dessert for any occasion. The flaky puff pastry layers with the sweet and tangy fruit and airy whipped cream make for a refreshing and satisfying pastry. The presentation is delicate, and the added edible flowers and mint leaves give the dish an aesthetically pleasing and elegant touch.