Pastry Cream Napoleon with Mango and Coconut Mexican Recipe

Pastry Cream Napoleon With Mango And Coconut Mexican Recipe

Ingredients

Recipe for: Milhojas de Crema con Mango y Coco – Pastry Cream Napoleon with Mango and Coconut

Serves 8 to 10

Quick Puff Pastry

• 3 cups all-purpose flour
• 1½ teaspoons sea salt
• 1? cups cold unsalted butter, cut into small pieces
• 5 to 6 ounces ice-cold water
• sifted confectioner’s sugar, for dusting

Pastry Cream

• 2 cups whole milk
• 1 vanilla-bean, halved lengthwise and scraped
• 5 egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1½ tablespoons unsalted butter

Whipped Cream

• 1 cup heavy cream
• ¼ cup confectioner’s sugar
• ½ teaspoon pure vanilla extract
• 1 or 2 ripe mangoes, cut into slices or cubes
• 1 cup unsweetened flaked coconut, toasted

Method

TO MAKE THE QUICK PUFF PASTRY, combine the flour and salt in a medium-size bowl

1. Blend the butter into the flour mixture with a pastry blender or a food processor until it resembles coarse meal
2. Add about 4 ounces of the water and mix until it just comes together
3. Add a little more of the remaining water if needed, but don’t overmix
4. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes
5. Turn the dough out onto a lightly floured surface and roll into an 18 by 15-inch rectangle about ½ inch thick, making sure the edges are smooth and straight
6. Turn the rectangle so that the longest side is closest to you
7. Fold both sides into the center and then fold in half like a book
8. Turn the dough 90 degrees and roll again into a rectangle of the same size as before
9. Fold the same way as before, wrap in plastic, and refrigerate for 1 hour
10. Preheat the oven to 350°F
11. Lightly grease a baking sheet
12. Turn the dough out onto a lightly floured surface and roll into a rectangle the size of your baking sheet
13. Cut lengthwise into 3 even pieces
14. Transfer to the prepared baking sheet
15. Bake until the pastry is golden all over, 20 to 25 minutes, remove from the oven, and increase the oven temperature to 400°F
16. Dust some sifted confectioner’s sugar all over the top and bake until the sugar melts and looks caramelized, 3 to 5 minutes

TO MAKE THE PASTRY CREAM, combine the milk, scraped vanilla bean, and pod in a saucepan and bring to a boil over medium heat

1. Meanwhile, combine the egg yolks, granulated sugar, and cornstarch in a heatproof bowl
2. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan
3. Continue whisking over medium heat until thick and bubbly, 1 to 2 minutes
4. Remove from the heat, whisk in the butter, and remove and discard the vanilla pod
5. Pour into a heatproof bowl and place plastic wrap directly on top
6. Let chill completely in the refrigerator (the pastry cream can be made up to 2 days in advance and simply needs to be whisked well before using)

TO MAKE THE WHIPPED CREAM, beat the heavy cream with an electric mixer or by hand until slightly thickened

1. Add the confectioner’s sugar and vanilla and continue beating until thickened but not stiff, 5 to 7 minutes
2. Fold the whipped cream into the chilled pastry cream until well blended
3. Transfer 1 cup of the mixture to a separate bowl and reserve
4. Turn a baking sheet upside down, place one pastry layer on top, carefully spread half of the remaining cream mixture all over, place another pastry layer on top, and press down gently
5. Spread the remaining cream mixture on top
6. Arrange the mango slices on top of the cream and finish with the remaining pastry layer
7. Press down gently
8. Cover the sides with the reserved cream mixture, smoothing it out while tilting the pan slightly and carefully, then sprinkle all over with the toasted coconut
9. If desired, dust with confectioner’s sugar in 1-inch diagonal lines (make a quick stencil out of cardboard or plastic)
10. Refrigerate for 30 to 45 minutes before slicing and serving

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