NIEW MUANG MILLE-FEUILLE

In the bowl of a stand mixer fitted with the dough hook, combine the water, salt, flour, and Crème Butter.

Mix on speed 2 until the dough just comes together, about 5 minutes.

Roll out the dough into a flat sheet.

Make it approximately 15 x 30 cm in size and cover it well with plastic wrap.

Refrigerate for about 30 to 45 minutes.

Place the Croissant Butter on chilled dough, fold the dough over the butter, then roll out the dough into a sheet about 30 cm long.

Then fold the dough in a double (book fold) fashion, folding one edge in about 2 to 3 inches.

Fold the other edge close to the first edge.

Then fold over another layer.

Rest the dough in the refrigerator for another 30 minutes.

Take out the dough and roll it again.

By means of folding the dough in a single (letter) style or envelope folding.

By folding one edge in 3/4 of the dough, then folding the other edge over the dough.

Rest the dough for another 30 minutes.

Repeat steps 5 and 6 and let the dough rest overnight.

Take out the puff pastry and roll it out to a thickness of approximately 0.5 millimeters.

Then cut the dough into a rectangular shape, width 10 centimeters, length 14 centimeters.

Place the puff pastry on top.

Into a rectangular tin, bake for about 15 minutes at 200°C.

Remove from oven and sprinkle with icing sugar.

Then bake for another 10 minutes until the puffs are shiny.

Warm the mango puree and Cream together.

Mix cornstarch, sugar, egg, egg yolk and salt together, then mix in with warm mango cream.

Stir until mango cream thickened and glossy, then stir in the Crème Butter, cover with plastic wrap.

Bloom gelatin in cold water, drain and set aside.

In a saucepan place the mango purée, with the sugar over low heat, heat the mixture for a few minutes.

Add the gelatin and mix until dissolved.

Mix in fresh mango diced, let cool.

Stir gelatin and water and set aside for 20 minutes at room temperature.

Boil coconut cream, then add the gelatin mass and vanilla.

Pour over the white chocolate and mix well.

Add the Cream, and mix it well again, refrigerator before piping.

Mix the sugar with the agar agar.

Heat the mango puree over low heat.

Add the sugar mixture and bring to a boil.

Transfer to a bowl.

Cover with plastic wrap and store in the fridge for 2 hours.