Mille-Feuille
- 500 g pâte feuilletée
- 2 pcs tangerine
- 3 pcs œufs
- 60 g beurre
- 110 g sucre
- 125 g passion fruit pulp
- 1 cuillère à soupe sucre glace
Voorbereiding
- Prepare the passion fruit cream. Whisk the eggs and transfer them into a small bowl. Add passion fruit pulp and sugar. Place the bowl over a saucepan with boiling water and stir until the cream thickens (15 to 20 minutes). Add softened butter to the thickened cream and mix well. Transfer the cream to a bowl, cover with cling film and refrigerate until serving.
- Line a baking sheet with parchment paper. Roll out the puff pastry into a rectangle and transfer it to the baking sheet. Cover with cling film and place in the refrigerator for 20 minutes. Then, sprinkle a little water on the dough and pierce it with a fork in several places. Place in the oven. When the puff pastry is done, let it cool down. Slice the puff pastry into smaller rectangles. Spread passion fruit cream over one layer of puff pastry and line it with tangerine wedges. Cover with the second layer of dough and repeat the process. Finish with the last rectangle of dough, place one more tangerine wedge on top and dust with caster or confectioner's sugar.
