Mango Passion Fruit Napoleon Cake

Andrew Schneider / Owner, Le Rêve Patisserie & Cafe, Wauwatosa, WI

For the Caramelized Puff Pastry:
Uncooked puff pastry
Confectioner sugar
Granulated sugar
1. Roll out uncooked puff pastry to 4mm on a dough sheeter, dock and place on a sheet pan.
2. Place a second sheetpan on top and bake for 40 minutes at 300°F.
3. Take out of oven and sift with equal parts confectioner sugar and granulated sugar.
4. Place in a second oven at 425°F until caramelized. Cool at room temperature.
For the 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
1. Bring Passion Fruit Concentrate, Mango Puree, sugar and bloomed gelatin to a simmer.
For the Cake Layers:
    • Traditional almond biscuit cake
1. Use a traditional almond biscuit and pour the gelée over the top to set.
2. Once the gelée is to a simmer, pour over the cake layer in a sheetpan mould.
3. Once set, place a second layer of almond cake on top.
For the crème mousseline:
300 g. buttercream
150 g. pastry cream
12 g. liquor
Method for the crème mousseline:
Mix buttercream, pastry cream and liquor in a stand mixer fitted with a paddle attachment. Chill until use.
To assemble:
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 desired size. Garnish with fresh berries.