Passion Fruit Mille-Feuille

Puff Pastry Dough

In a large bowl, combine the flour and salt.

Toss the Mirage Margarine cubes into the flour mixture. Slightly flatten the Mirage Margarine but do not over work.

Pour in the cream and mix to form a rough dough.

Turn dough out onto floured surface, and press into a square.

Press the dough down with a rolling pin, and roll out to the length of the pin. If it becomes too hard to work with, place it back into the fridge and let it firm up.

Fold the dough gently into thirds. Press down with the rolling pin and roll out once again. Fold dough into thirds one again and cover with plastic wrap.

Rest dough 30 minutes in the refrigerator.

Pull the dough and repeat the rolling and folding two more times, for a total of 6 folds. Rest for 30 minutes in the refrigerator.

Line a 17 x 12-inch baking sheet with parchment paper. Roll out the puff pastry into 1/8-inch thick 16 x 8-inch rectangle. Put the dough onto the baking sheet and refrigerate for 30 minutes, allowing the dough to rest and shrink back slightly.

Preheat the oven to 400 °F.

Prick entire surface of the dough with a fork to help prevent uneven rising. Brush with the milk and bake on the middle rack for about 15 minutes, or until the entire surface is golden and the layers are no longer white.

Remove from the oven and let cool on a wire rack. While the layers are cooling prepare the pastry cream.

Pastry Cream Filling

In a small saucepan, gently heat the milk until it begins to simmer, then remove from the heat.

In a medium bowl combine the eggs and sugar, whisking until the mixture is light and fluffy.

Whisk in a little hot milk to the egg mixture, warming the eggs slowly. Continue adding the remaining milk, whisking until thoroughly combined.

Return the mixture back to the pot and heat over medium heat, constantly stirring with a rubber spatula and scraping the bottom of the pot until it begins to bubble.

Remove from the heat once it begins to bubble. Strain the pastry cream into a bowl , whisk in the Mirage Margarine, passionfruit nectar and seeds, and place plastic wrap directly on the surface of the hot cream.

Refrigerate until completely chilled, about 3 hours.

In a bowl, whip the cream, and sugar on medium speed with an electric mixer.

Cover with plastic wrap, and keep cool until you’re ready to build.

Frosting

In a bowl, combine the icing sugar with the water and whisk together until smooth and all the sugar is dissolved.

Cover with plastic wrap until you’re ready to assemble the mille-feuille.

Assembly

Trim the baked and cooled puff pastry rectangle to make it uniform, then cut it widthwise into 3 wide, even strips.

Gently fold the whipped cream into the pastry cream in 3 stages, this allows the whipped cream to maintain it’s volume.

Cover the first dough strip with half of the whipped passionfruit filling and cover with a second strip of dough. Top with the remaining passionfruit filling, then cover with the last piece of puff pastry.

Cover the mille-feuille with plastic wrap and allow it rest in the fridge for 1 hour, allowing the dessert to set.

Remove the mille-feuille from the fridge and frost the top with the prepared frosting.

Melt the chocolate in the microwave. Pour the chocolate in a small cone-shaped parchment paper and cut the tip. Draw straight lines on the frosting, then run a knife in the opposite direction to form a marbled pattern.

Refrigerate for 1 hour or overnight, cut into individual portions and serve chilled.