Sakura Blossom & Vanilla Bean Mille-feuille Recipe
caramelized puff pastry, coconut whipped ganache, coconut sorbet
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Ingredients
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Puff Pastry
Coconut Whipped Ganache
Coconut Sorbet
Method
Puff Pastry Preparation
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare Puff Pastry
Roll out puff pastry sheets on a floured surface to smooth them out. Cut into rectangular shapes.
Caramelize Sugar
Sprinkle granulated sugar evenly on the puff pastry rectangles. Bake in the preheated oven for 15-20 minutes until golden brown and caramelized.
Coconut Whipped Ganache
Melt Chocolate
In a saucepan, heat coconut cream until warm. Add dark chocolate and stir until melted and smooth.
Add Vanilla
Scrape the seeds from the vanilla bean and add to the ganache. Mix well.
Cool and Whip
Let the mixture cool in the fridge for about 30 minutes, then whip with an electric mixer until fluffy.
Coconut Sorbet
Mix Ingredients
In a bowl, combine coconut milk, sugar, lime juice, and salt. Stir until sugar is dissolved.
Chill and Freeze
Chill the mixture in the refrigerator for at least 2 hours, then pour into an ice cream maker and churn according to the manufacturer’s instructions.
Assembly
Layer the Mille-Feuille
Once the puff pastry is baked and cooled, layer the pieces with coconut whipped ganache in between.
Serve
Serve with a scoop of coconut sorbet on the side.