Hello, all! I know, I know… it’s been a while. We’re actually in the middle of moving to a new house, and I’ve had zero time to blog or even really bake. In fact, my kitchen at the new house isn’t even set up yet. It’ll be a while before I can be back on a regular schedule, but I haven’t forgotten you guys!
Today I’m sharing the next Sailor Moon Crystal dessert, this time for Sailor Venus. Minako’s original dessert is one I was pretty happy with overall, so I mostly wanted to refine the recipe for the passionfruit cream and make the visuals a bit more Minako-like. I felt a round shape suited her better than rectangular, and the addition of fresh mango and gold leaf really added something regal to it as well.
MANGO PASSION NAPOLEON FOR MINAKO
Yields: 3 (2-serving, or 1 big serving) napoleon.
Timing Notes: The tuile batter needs to rest overnight and the pastry cream, blitz puff pastry dough and glaze all need a sufficient amount of time to set. It’s a good idea to split the making of this recipe over two days, making all the components except for the whipped cream on day 1 and assembling everything on day 2.
Puff Pastry Rounds [Recipe Below]
Passionfruit Pastry Cream [Recipe Below]
Mango Orange Glaze [Recipe Below]
Tuile Spirals[Recipe Below]
Stabilized Whipped Cream [Recipe Below]
Mango balls (made with melon baller)
1. Pour warmed glaze into a shallow bowl or onto a plate, and dip the tops of 3 of the puff pastry rounds into the glaze. Smooth glaze gently with the back of a spoon, making sure it doesn’t drip over the edges.
2. Get your pastry cream filled piping bag from the fridge and snip off the end so you can pipe through the tip. Line up all your unglazed puff pastry rounds and begin topping them: Arrange 4 mango balls onto the edges of the pastry, then pipe 4 bulbs of pastry cream between them at about the same size. Fill up the center with more piped cream. Stack two mango and cream topped pastry rounds on top of one another on a serving plate, then top with a glazed round.
3. Fill the whipped cream into a piping bag fitted with a large rose tip (I used an Ateco #104). Using the motion shown in the gif below, pipe a wiggly row onto the top of your pastry round.
4. Right before serving, top with another melon ball and the spiral tuile. Using tweezers, add gold leaf as desired.
Blitz Puff Pastry
8 oz (225g) all purpose flour
1/2 lb (225g) cold butter, cut into large cubes
1/2 cup (120ml) ice cold water
1 tsp salt
Flour, for dusting
1. Preheat oven to 400°F/200°C and line and grease a large cookie sheet. In a food processor, combine the flour, salt and butter and pulse briefly. You want huge chunks of butter to be left, roughly an inch in diameter. Transfer into a large bowl.
2. Pour on the water and mix the dough until it’s ragged and barely coming together. Wrap the dough in saran wrap and pop it in the fridge for 20 minutes, then allow it to rest at room temperature for 10 minutes.
3. Roll the dough out on a well-floured surface until you have a long, large rectangle. Fold the outer sides inward, then fold the dough in half. This should create four layers. (See photos below.) Re-roll the dough into a rectangle shape and fold into 4 layers three more times, then re-chill the dough for 20 minutes.
4. Roll the dough out to about 1/8″ thickness and prick it all over with a fork. Cut out 12 circles with a 4″ pastry cutter (there will be extras). Place them on your baking sheet upside down, about 2″ apart. Re-prick with a fork if necessary.
5. Bake your puff pastry rounds for approximately 15 minutes, or until puffed up and mostly set. If your puff pastry has gotten absolutely huge at this point, you can press them down gently with a clean cookie sheet and return it to the oven. Check on the puff pastry every five minutes and rotate the baking tray periodically. You want to bake them until they are golden brown and cooked throughout. The bake time on these will vary, but mine took about 35 minutes in total.
Passionfruit Pastry Cream
1 cup (250ml) whole milk
1/4 pre-sifted cup (30g) corn starch
3 egg yolks
1/3 cup (65g) sugar
3 tbsp butter
1 cup passionfruit puree
1/4 cup (50g) sugar
1 tbsp + 1/2 tsp (10g) gelatin
1 tbsp cold water
.5 cup (120ml) heavy whipping cream
1. Stir gelatin into water and allow to bloom for five minutes. Microwave the passion fruit puree until just bubbling, then stir in the 65g of sugar. Allow to cool for a minute or two, then stir in the gelatin until dissolved.
2. In a saucepan, combine the milk, starch, egg yolks and 50g sugar. Cook on medium heat, stirring constantly until thickened. Once bubbling, continue to cook while stirring for about a minute. Be sure to skim the bottom of the pot to prevent any burnt on spots. Remove from heat and allow to cool for a moment, then whisk in the butter until combined. Finally, whisk in the passionfruit mixture. Allow the cream to cool to room temperature, but don’t allow it to gel completely.
3. In a separate bowl, whip the heavy cream to medium peaks. Fold into the passionfruit cream, then fill the entire mix into a large piping bag fitted with a 1/2″ round tip (but without the end snipped off). Tie off the ends of the piping bag to avoid leaking, then chill the whole bag overnight to set the cream.
Stabilized Whipped Cream
1 tbsp (8g) powdered gelatin
4 tbsp (60ml) ice cold water
3 cups (700ml) heavy cream
1/3 cup (35g) powdered sugar
1. In small bowl, mix the gelatin and cold water and allow to bloom for 5 minutes. In a larger bowl, beat the powdered sugar and cream until it has reached soft-to-medium peaks. Gently warm the gelatin, either over a double boiler or in the microwave. Either way, be sure the gelatin has dissolved, but do not allow the mixture to boil.
2. Pour the gelatin mixture into your heavy cream while mixing, and mix on medium-high speed until you just achieve medium peaks. Avoid making it extremely stiff, as piping with the cream will continue to “beat” it and make it less smooth.
Orange Mango Glaze
1/3 cup (80ml) fresh squeezed orange juice
5 oz (150ml) fresh or thawed frozen mango, pureed and strained
.3 oz (10g) sugar
1/2 tsp gelatin
1 tbsp water
1. Stir gelatin into water and allow to bloom for five minutes. Combine remaining ingredients in a saucepan and bring to a boil. Remove from the heat and stir in the bloomed gelatin until dissolved.
2 oz (60g) flour
2.6 oz (75g) granulated sugar
1 pinch salt
1 1/2 large egg whites
1 tbsp (15g) melted unsalted butter
1 tbsp milk
1. Get a rolling pin, paper towel roll or other cylinder to mold the tuiles around. Anything with a barrel around 2″ in diameter works. In a small bowl, whisk together all ingredients except for the butter. Once the mixture is smooth, stir in the butter. Cover in plastic wrap and rest in your refrigerator for 4 hours or overnight.
2. Preheat your oven to 350°F/175°C. Fill the tuile batter into a bag with a small round tip (I used a #2). Line a baking sheet with either a silicone mat or a sheet of parchment, and grease very lightly. Pipe a row of dots (about the size of a dried lentil or split pea) and drag a needle or fork through them to merge them a bit. I recommend working on 2 or 3 chains at a time, since baking a bunch at once means less time to work with each chain.
3. Bake the chains for approximately 3 minutes, or until set in the middle and just starting to brown on the ends. Pull the chains out and quickly use an offset spatula or knife to loosen the chain from the parchment. Start at one end and work your way across. Flip the chain over and return it to the oven for 45 to 60 seconds. At this point you should have whatever you’re molding the chain around ready to go. If your hands are sensitive to heat or you are making tuiles for the first time, I also recommend gloves to avoid burning yourself on the pan.
4. Remove the tuiles from the oven. Working quickly, pick up the hot tuile and wrap it around the rolling pin. You only have about 5 seconds to get the tuile into the shape you want before it will harden and crack. This may take a little practice, so don’t worry if the first few break! Once the tuile is set up, gently slide it from the rolling pin and set it aside. Repeat for the remaining chains. If a tuile is too crisp to bend without breaking, just return it to the oven for 30 minutes to soften it.
NOTE: Tuiles absorb moisture very fast, so it’s best to keep these in an air tight container after you complete them. Throwing in a moisture absorbing packet is even better, just to be safe.
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