Assembly
Mille-Feuille Céleste – Final Assembly: Combine the chilled filling with the caramelized puff pastry.
Ingredients
strip of rhubarb-strawberry confit with passion fruit mousseline cream
1
strips of caramelized puff pastry
2
Instructions
1
Assembly (Large pastry)
Cut a rectangle of puff pastry measuring 11 cm by 17.5 cm. On the work surface, place the cut caramelized pastry with the shiny caramelized side facing up, then place the frame of rhubarb-strawberry confit with passion fruit mousseline cream on top. Cover with the puff pastry rectangle cut in the same orientation.
2
Assembly (Individual portions)
On the work surface, place a strip of caramelized pastry with the shiny side facing up, then set the frame of rhubarb-strawberry confit with passion fruit mousseline cream on top. Place a second strip of pastry on top, in the same orientation.
