Coconut & Pineapple Mille-Feuilles

Coconut & Pineapple Mille-Feuilles

Inspired by our Thailand holiday and perhaps my favourite tropical fruit duo – pineapple and coconut, I gave this French pastry my first try.

I baked them into individual sized pastries for pretty presentation, which also makes them great serving for parties.

You could double the amount by cutting them into even smaller pieces and serve as cocktail bites – add some rum to the pastry cream and you have a Pina Colada Mille-Feuille!

I will definitely have a try on that, latest when I start missing the holiday and cocktails by the beach. Right now I’m just happy to be back home and have lots of new ideas and recipes to try.

Now back to the tropical take on this French pastry.

Coconut & Pineapple Mille-Feuilles

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Coconut and Pineapple Mille-Feuilles
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Individual mille-feuille pastries with exotic flavours - puff pastry layers filled with coconut pastry cream and pineapple filling.
Servings Prep Time
13people 2hours
Cook Time
1hour
Servings Prep Time
13people 2hours
Cook Time
1hour
Coconut and Pineapple Mille-Feuilles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Individual mille-feuille pastries with exotic flavours - puff pastry layers filled with coconut pastry cream and pineapple filling.
Servings Prep Time
13people 2hours
Cook Time
1hour
Servings Prep Time
13people 2hours
Cook Time
1hour
Ingredients
  • Coconut Pastry Cream
  • 500 mililiters milk
  • 125 mililiters coconut milk
  • 4 egg yolks
  • 80 grams sugar
  • 60 grams shredded coconut
  • 1 tablespoon cornstarch
  • 1/4 teaspoon vanilla bean
  • 1/4 teaspoon salt
  • Pineapple Filling
  • 300 grams pineapple pieces/crushed in own juice
  • 2 tablespoons cornstarch
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • Puff Pastry Layers
  • 800 grams puff pastry thawed
  • 50 grams sugar
  • Topping
  • 20 grams powdered sugar
  • 20 grams shredded coconut
Servings: people
Units:
Instructions
Coconut Pastry Cream
  1. Place milk, coconut and vanilla bean in a heavy saucepan and bring to boil over medium heat. Boil for 2 minutes, then remove from heat and leave to infuse for at least 45 minutes.
  2. Meanwhile line a baking sheet or pie dish with cling film. You'll use it to wrap the ready pastry cream.
  3. Put egg yolks, sugar, cornstarch and salt in a mixing bowl and mix on medium high speed. Continue whisking until sugar dissolves.
  4. Reheat the milk mixture over medium heat until it starts to boil, then combine the mixture slowly pouring the milk mixture in while mixing on medium low speed.
  5. Return to saucepan straining through a fine sieve and cook over medium heat constantly stirring until the cream starts to thicken.
  6. Scrape the cream over the prepared cling film and wrap it in, gently pushing to get rid off the air bubbles.
Pineapple Filling
  1. Combine cornstarch, sugar and salt in a saucepan.
  2. Add the pineapple juice, mix well and then add the pineapple and bring to boil over medium heat.
  3. Boil for 5 minutes while constantly stirring the mixture.
  4. Remove from heat and add butter, mix well and refrigerate for at least one hour.
Puff pastry layers and assembling
  1. Prepare two baking sheets with baking paper and preheat oven to 180ºC.
  2. Roll out the puff pastry on a lightly floured surface, to about 3mm thick and cut out into 39 rectangular shaped pieces approximately 4cm x 8cm. If you are using puff pastry squares - cut each into 2 rectangular shaped pieces.
  3. Place onto a baking sheet leaving 1-2cm in between, prick holes into the pastry using a fork.
  4. Sprinkle some sugar on top of each.
  5. Cover with another baking paper and place another baking sheet on top. This is required to keep the pastry as flat as possible. Bake a sheet at time for about 30 minutes each, until golden brown.
  6. Once slightly cooled place on serving plate and start with a spoonful of pineapple filling on bottom, if you used pineapple pieces you want about 3 pieces on each, spread evenly so it will hold the second puff pastry layer straight.
  7. Top with another puff pastry layer and add a spoonful or two of the coconut pastry cream on top, additionally you can place the cream in a piping bag and pipe it on top.
  8. Top with third pastry puff layer,
  9. Dust with powdered sugar and shredded coconut.

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