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Tropical fruit mille-feuille recipe
Tropical fruit mille-feuille recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Create a stunning tropical fruit mille-feuille to dazzle your guests!
Ingredients:
  • 1 1/2 sheets frozen puff pastry, just thawed
  • 2 tsp cinnamon sugar
  • 1/4 small pineapple, peeled, cored, sliced
  • 250.00 ml fresh or canned mango slices
  • 1/4 x 560g can Whole Pitted Lychees in Syrup, drained
  • 1/4 honeydew melon, seeded, peeled, thinly sliced
  • 2 passionfruit, halved
  • 250ml milk
  • 2 Free Range Egg yolks
  • 75g caster sugar
  • 35g plain flour
  • 3 passionfruit, halved
  • 250g mascarpone
  • 300ml thickened cream
Instructions:
  • Preheat the oven to 200°C. Line 2 baking trays with baking paper. Cut the whole pastry sheet in half. Arrange 2 pastry halves on a lined tray and sprinkle with two-thirds of the cinnamon sugar. Cover with another sheet of baking paper and place the remaining pastry sheet on top. Sprinkle with the remaining cinnamon sugar. Bake for 30 minutes or until the pastry is golden and crisp, swapping trays and paper halfway through cooking.
  • For the passionfruit cream, gently heat the milk in a small saucepan until it just simmers. Then, take it off the heat.
  • In a large bowl, use an electric mixer to beat the egg yolks and sugar until thick and pale. Add flour and passionfruit pulp, stir to combine. Gradually add milk and stir. Transfer mixture to a saucepan and cook over medium heat, stirring constantly until custard boils and thickens. Transfer to a heatproof bowl, cover with plastic wrap, and chill in the fridge for 30 mins.
  • In a spotless large bowl, whip mascarpone, cream, and custard with an electric mixer until stiff peaks form. Spoon the mixture into a piping bag with a 1cm plain nozzle.
  • - Start by placing one pastry half on a serving plate. - Pipe one-third of the delicious passionfruit cream mixture over the pastry half. - Repeat the layers with the remaining pastry halves and passionfruit cream, ending with a generous layer of the passionfruit cream. - Finish off by topping it with pineapple, mango, lychee, and melon. - Gently spoon over the luscious passionfruit pulp. - Serve right away and enjoy!

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