Mango Passion Fruit Napoleon Cake Andrew Schneider / Owner, Le Rêve Patisserie & Cafe, Wauwatosa, WI

Ingredients for Carmelized Puff Pastry:

• Uncooked puff pastry
• Confectioner sugar
• Granulated sugar

Method for Carmelized Puff Pastry:

1. Roll out uncooked puff pastry to 4mm on a dough sheet, dock, and place on a sheet pan.
2. Place a second sheet pan on top and bake for 40 minutes at 300°F.
3. Take out of the oven and sift with equal parts confectioners and granulated sugar.
4. Place in a second oven at 425°F until caramelized. Cool at room temperature.

Ingredients for Gelée:

• 300 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 150 g. The Perfect Purée Mango Puree, thawed
• 67 g. sugar
• 12 g. bloomed gelatin

Method for Gelée:

1. Bring Passion Fruit Concentrate, Mango Puree, sugar, and bloomed gelatin to a simmer.

Ingredients for Napoleon Cake Layers:
• Traditional almond biscuit cake

Method for Napoleon Cake Layers:

1. Use a traditional almond biscuit and pour the gelée over the top to set.
2. Once the gelée is simmered, pour over the cake layer in a sheet pan mold.
3. Once set, place a second layer of almond cake on top.

Ingredients for Crème Mousseline:

• 300 g. buttercream
• 150 g. pastry cream
• 12 g. liquor

Method for Crème Mousseline:

1. Mix buttercream, pastry cream, and liquor in a stand mixer fitted with a paddle attachment. Chill until use.

Assembly:

1. Place one piece of cooked puff pastry on a sheet pan. Using a pastry bag, pipe a layer of mousseline, leaving a small border on the outside edge.
2. Place the assembled gelée/cake layer over the cream. Pipe a second layer of the mousseline over the cake, consistent with the first layer.
3. Place the final layer of caramelized puff dough over the mousseline. Refrigerate to set.
4. Chill for an hour and cut to the desired size. Garnish with fresh berries.