Mango Puff Pastry
Layers of delicate puff pastry and luscious custard get a rich, tropical boost thanks to a delicious spread made with freshly puréed mango.
Ingredients
- 1 lb (450 g) store-bought RICARDO Pure Butter Puff Pastry
- 2 tbsp unsalted butter, melted
- 2 tbsp sugar
- 1 tsp gelatin
- 1 cup (250 ml) milk
- 1/2 cup (105 g) sugar
- 3 tbsp (25 g) cornstarch
- 4 egg yolks
- 1 cup (250 ml) 35% whipping cream
- 1/4 cup (55 g) unsalted butter, diced
- 1 ½ cups (375 ml) 35% whipping cream
- 3 tbsp (40 g) sugar
- 2/3 cup (150 ml) mango butter
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into two 10-inch (25 cm) squares. Place one square on the prepared baking sheet and refrigerate the other.
- Brush the surface of the dough with 1 tbsp (15 ml) of the butter and sprinkle with 1 tbsp of the sugar. Cover with a piece of parchment paper and a second baking sheet.
- Bake for 35 minutes or until golden brown. Remove the top baking sheet. Let the puff pastry cool on its baking sheet, on a wire rack. Once both baking sheets are completely cooled, repeat the steps with the remaining puff pastry.
Layers of delicate puff pastry and luscious custard get a rich, tropical boost thanks to a delicious spread made with freshly puréed mango.