Crispy Lilikoi-orange Mille Feuille Recipe
Mint Sauce Anglais
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Ingredients
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Mille Feuille
Mint Sauce Anglais
Method
Preparing the Mille Feuille
- 1
Bake the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface to thin them out. Place them on a baking sheet lined with parchment paper. Prick the pastry sheets with a fork to prevent them from puffing too much. Bake for 15-20 minutes or until golden brown and crispy. Let them cool completely.
- 2
Prepare the Filling
In a bowl, mix the lilikoi puree, orange zest, granulated sugar, heavy cream, powdered sugar, and vanilla extract until well combined. Whip until soft peaks form.
- 3
Assemble the Mille Feuille
Once the puff pastry sheets are cool, cut them into equal rectangles. Layer the pastry with the lilikoi-orange cream mixture in between. Finish with a layer of pastry on top and dust with powdered sugar.
Making the Mint Sauce Anglais
- 4
Prepare the Mint Sauce
In a saucepan, combine the fresh mint leaves, granulated sugar, and water. Bring to a simmer and cook for 5 minutes. Remove from heat and let it steep for 10 minutes. Strain the mixture to remove the mint.
- 5
Make the Sauce Anglais
In a separate bowl, whisk the egg yolks. Gradually add the strained mint syrup while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Remove from heat and stir in the heavy cream.
