Crispy Lilikoi-orange Mille Feuille Recipe
Mint Sauce Anglais
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Ingredients
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Pastry Layers
Lilikoi-Orange Cream
Mint Sauce Anglais
Method
Preparing the Pastry
- 1
Bake the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface and cut them into rectangles. Place them on a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with sugar. Bake for 15-20 minutes or until golden and crispy. Let cool.
Making the Lilikoi-Orange Cream
- 2
Prepare the Cream
In a saucepan, combine lilikoi puree, orange juice, and sugar. Whisk in egg yolks and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the butter and vanilla extract until smooth. Chill in the refrigerator.
Making the Mint Sauce Anglais
- 3
Prepare the Mint Sauce
In a saucepan, combine mint leaves, sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, strain the mixture, and stir in lemon juice. Let it cool.
Assembling the Mille Feuille
- 4
Layer the Pastry and Cream
Once the pastry is cool, layer it with the lilikoi-orange cream. Start with a pastry layer, add a layer of cream, and repeat until all layers are stacked. Top with a final pastry layer and dust with powdered sugar.
Serving
- 5
Serve with Mint Sauce
Cut the mille feuille into portions and serve with a drizzle of mint sauce anglais on the side.
