Tropical Mille feuille


Its raining in Sweden, and because its #worldbakingday I decided to bake up summer on a plate! 🙂 Here is a tropical mille feuille, filled with cured mango, passion fruit curd, lime mousse, and fresh mint! This is literally an ultimate summer blast in your mouth! I love it, my family loves it, friends love it, and i KNOW you will all love it too! The mille feuille pastry take a bit of time to make, but its definitely worth it! If you don’t have time, then just go out and buy some puff pastry dough, roll it out and bake it. The fillings and the mille feuille recipe are below!

Here’s how you make it!


Mille Feuille –  

  • 500 g flour
  • 500 g butter, cold and cut into cubes
  • 200 g water
  • 40 g egg yolk 
  • 10 g salt
  • 10 g vinegar or lemon juice 

Lime Mousse – 

Passion Fruit Curd – 

  • 6-7 passion fruits
  • Juice from 2 lemons
  • 120 g sugar
  • 50 g butter
  • 1 tbsp corn starch (maizena)
  • 2 eggs
  • 2 egg yolks 

Cured Mango – 

  • 1/2 Mango, cut into cubes (roughly size just under 1/2cm each)
  • 2 tbsp sugar
  • 1 tbsp lemon juice


Mille Feuille – 

  1. Blend the flour, salt and butter together so they start to blend in and grip to each other. Add water, egg yolks and lemon juice/vinegar.
  2. Mix everything together with your hands and work the dough so that it all ‘just’ sticks together, having a few lumps of butter seen in a good thing! Cover the dough in plastic wrap and place into the fridge and let rest for about 10-20 min.
  3. Once rested , roll out the dough and fold in the 3-fold method twice, so fold in from one side to the middle and then from the left side in.  Wrap in plastic wrap again and let it rest in the fridge for another 10-20 min. Repeat this twice.
  4. Once rested the final time, roll out the dough to about 2 cm thickness and slice in half. Bake on two separate trays.
  5. Before baking, let the dough rest on the trays fro about 10-15 min, and during this tie take a fork and push the fork through the dough all over, so you create small little holes, which will help the pastry cook through neatly.  Then bake in the oven at 225 C, until lightly golden brown. Take the trays out and let cool completely before piping in the fillings.

Lime Mousse – 

  1. Soak your gelatin leaves in a bowl with cold water, leave there until its time to use. If you are using agar agar, just heat it up with 2-3 tbsp of water until it becomes a paste.
  2. Then in a small saucepan, add in your lime juice, 3/4 lime zest, and sugar. Mix and  and bring to a slight boil (roughly 10-15 min) and once all sugar is dissolved, strain the juices out into a clean bowl. Then place back into the saucepan together with the remaining zest, and add in your gelatin leaves (making sure you squeeze out nay excess water from before putting them into the saucepan).
  3. Mix with a spatula, on medium to low heat, until all the gelatin has dissolved and the lime juice starts to thicken. Let it bubble for 2-3 minutes, then pour it into a clean bowl, and let it cool off completely in the fridge.
  4. Once cooled, take your whipped cream, and fold in the lime coolie, until fully combined and then pour into a piping bag and leave it to rest in the fridge, until ready to use.

Passion Fruit Curd – 

  1. Slice the passion fruits and take out the insides, pour them into a saucepan along with the sugar, lemon juice and butter.
  2. Turn the heat on medium to high (my highest is 9, so I had mine on 7). Whisk and take off the the heat when it starts bubbling. In small cup or bowl, take two tablespoons of the passion fruit mix and add in the corn star to and whisk until its fully mixed. In a small bowl whisk together the egg yolks and eggs and set aside until ready to use.
  3. Take the passion fruit mix off the heat and pour through a sieve into a separate clean bowl. Pour in the corn start heat mixture and whisk until combined, then add in the mixed eggs.
  4. Whisk altogether, and pour back into the saucepan. Bring the temperature to medium heat and keep whisking until it thickens up. (The way to check if it’s ready is take a wooden spoon and dip it into the curd, if it’s ready when you take the spoon out and run your finger along the back and it doesn’t run down fast, you know it’s ready!)
  5. Once thickened, pour into a clean bowl and press plastic wrap or cling film on top, and leave in the fridge to cool completely.

Cured Mango – 

  1. Place your mango cubes into a small bowl, add sugar and lemon juice and mix so that all the mango cubes are coated nicely with the sugar and lemon juice. Leave to rest in fridge until time to use.

Assembly – 

  1. Cut the mille feuille pasty in rectangles, and take 3 rectangles.
  2. Pipe 12 very small (roughly 1/2 cm each) droplet of the cooled lime mousse on the first layer evenly – see pic below for reference! 
  3. Then pipe or spoon the passion fruit curd, roughly 9 droplets – see pic below for reference! 
  4. Place 4-6 mango cubes where you see some space evenly distributed – see pic below for reference!
  5. Then repeat this fro the second layer.
  6. And then repeat fro the third/top layer but add a few mint leaves and some lime zest.
  7. Then place the second layer on top of the first layer and then the third and final layer on top of the second. – *Note: Many people like piping on a long pastry rather than already cut pastry pieces, but i loved simply and do things that make it easier fro me to execute! 😉

Voila! You’re done! And enjoy immediately! 🙂



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