Coconut and Mango Mousse Napoleon

Coconut and Mango Mousse Napoleon

Ingredients:

• 1 cup (200g) confectioners' sugar
• 1/2 cup (120g) unsalted butter, softened
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream
• 1 can (14 oz / 397g) full-fat coconut milk
• 2 ripe mangos, pureed
• 1/4 cup (60g) unsweetened shredded coconut

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the confectioners' sugar and egg yolks until pale and thick.
3. Add the softened butter and vanilla extract; beat until smooth.
4. Fold in the heavy cream and coconut milk until well combined.
5. Stir in the mango puree.

Assembly:

• Place a sheet of puff pastry on a baking sheet lined with parchment paper.
• Spread a layer of coconut mousse over one half of the pastry, leaving a 1-inch border around the edges.
• Arrange caramelized banana slices on top of the mousse.
• Fold the other half of the pastry over the filling, pressing gently to seal.
• Brush the pastry with egg wash and bake for 25-30 minutes or until golden brown.

Coconut Mousse:

• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold in the coconut milk and unsweetened shredded coconut.
• Spoon this mixture on top of the baked pastry and smooth out.

Caramelized Bananas:

• Slice 1-2 ripe bananas into coins.
• Heat 2 tablespoons (30g) unsalted butter over medium heat.
• Cook the banana slices for about 3-4 minutes per side or until caramelized.
• Set aside to cool completely.

Note: Élodie Dupont is a pastry chef from France with a passion for creating innovative desserts. This recipe showcases her creativity and flair for tropical flavors, perfect for springtime celebrations.