🥭✨ PASSION FRUIT CREAM MILLE-FEUILLE – FULL RECIPE (ENGLISH)

🧾 Ingredients (3–4 servings)

🥐 Pastry

• 1 sheet puff pastry
• Powdered sugar (for dusting)

🍋 Passion fruit layer

• 4–5 passion fruits (pulp)
• 3 tbsp sugar
• 1 tsp cornstarch (optional, for thickening)

🧁 Cream

• 200ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla

🌿 Garnish

• Mint leaves
• Edible flowers (optional but aesthetic)

🔥 Instructions

1. Bake pastry

• Roll out and cut into rectangles
• Dust lightly with sugar
• Bake at 200°C (390°F) for 12–15 mins
  👉 Golden, crisp, puffed

2. Make passion fruit sauce

• Cook pulp + sugar over medium heat
• Add cornstarch slurry if needed
  👉 Should be glossy & slightly thick

3. Whip cream

• Beat cream + sugar + vanilla
  👉 Soft peaks (don’t overwhip)

4. Assemble layers

Stack like this:

• Puff pastry
• Whipped cream
• Passion fruit layer
• Repeat

Finish with:

• Cream
• Powdered sugar
• Mint + flowers

💥 Pro Tips

• Let pastry cool fully before stacking → keeps crisp
• Don’t overload filling → prevents soggy layers
• Chill 10–15 mins before serving → cleaner cuts
• Add mascarpone to cream for extra richness

⚡ Flavor breakdown

• Pastry: buttery + crispy
• Cream: light, airy
• Passion fruit: bright, tangy, tropical

👉 Balanced, not overly sweet

🔥 Calories

~300–450 kcal per serving

🎯 Final vibe

This dessert screams:
“fancy café in Bali but you made it at home”