Even if it’s not exactly restaurant grade for the shape, the freshness and the taste are here !
What make it a restaurant millefeuille is it’s prepared last minute, on the plate. The concept is different from the take out millefeuille, prepared advance by the baker. The plated version plays more on freshness.
Coconut milk and cream custard, vanilla flavored.
I’ve let it creamy and very soft.
A red mango, on sale because it’s super ripe.
Lots of fibers, but they are soft and it’s delicious, super fragrant.
Quick pastry dough.
Baked just before.
So let’s compose it : still hot pastry cookies, fresh coconut cream, mango cubes.
Finish touch : dry coconut flakes.