Niew Muang Millefeuille

In the bowl of a stand mixer fitted with a dough hook, combine the water, salt, bread flour, and butter ( 150 g )

Mix on speed 2 until the dough just comes together, about 5 minutes.

Roll out the dough into a flat sheet approximately 15 cm × 30 cm in size, and cover it well with plastic wrap.

Refrigerate for about 30 to 45 minutes.

Place the Debic Croissant Butter Sheet ( 500 g) onto the chilled dough, fold the dough over the butter to enclose it, and roll out the dough into a sheet about 30 cm long.

Perform a double fold (book fold) by folding one edge in about 2 to 3 inches , folding the other edge close to the first, and then folding in half.

Rest the dough in the refrigerator for another 30 minutes.

Take out the dough and roll it out again.

Perform a single fold (letter fold / envelope fold) by folding one edge in over 3/4 of the dough, then folding the other edge over.

Rest the dough in the refrigerator for another 30 minutes.

Repeat the double and single folding process, then let the dough rest in the refrigerator overnight. 

Take out the puff pastry dough and roll it out to a thickness of approximately 0.5 mm.

Cut the dough into rectangular pieces measuring 10 cm in width and 14 cm in length.

Place the cut puff pastry pieces into a rectangular baking tin.

Bake in an oven at 200∘C for about 15 minutes.

Remove from the oven and sprinkle with icing sugar.

Return to the oven and bake for another 10 minutes until the pastry pieces are caramelized and shiny. 

Warm the mango purée and Debic Cream (35%) together in a saucepan over low heat.

In a bowl, whisk together the cornstarch, sugar, whole egg, egg yolk, and salt.

Temper the egg mixture with a portion of the warm mango cream, then stir it back into the saucepan.

Cook over medium-low heat, stirring constantly until the mango cream becomes thickened and glossy.

Remove from heat, stir in the Debic Butter, and cover directly with plastic wrap touching the surface. Allow to cool.

Bloom the sheet gelatin in cold water, then drain and set aside.

In a saucepan, place the mango purée and sugar over low heat, and heat the mixture for a few minutes. 

Add the bloomed gelatin and stir until completely dissolved.

Stir in the fresh diced Nam Dok Mai mango, then remove from heat and let cool.

Stir the gelatin powder into the water and set aside for 20 minutes at room temperature to bloom.

Bring the coconut cream to a boil in a small saucepan, then stir in the gelatin mass and vanilla extract.

Pour the hot coconut liquid over the white chocolate and whisk until smooth and emulsified.

Add the cold Debic Cream (35%), mix well, and refrigerate thoroughly before piping.

Mix the sugar with the agar-agar thoroughly.

Heat the mango purée in a saucepan over low heat.

Add the sugar and agar-agar mixture, and bring to a boil.

Transfer to a bowl, cover with plastic wrap, and store in the refrigerator for 2 hours to set.