8 individual cakes

For the puff pastry: aluminum alloy tube with a diameter of 4cm
For the chantilly piping: 10mm round piping tip
For the choux: 2.5cm cutting disks for the choux crumble and standard number 8 round piping bag


Vanilla pastry cream


  1. Open the vanilla pod, remove the seeds with a knife and set aside. Bring the milk, vanilla pod and the seeds to a light boil on low heat.
  2. Add sugar, egg yolk, flour, and corn flour and stir with a spatula until the batter is thoroughly cooked.
  3. Whip the cream.
  4. After cooling, whisk the mixture until soft and combine with the whipped cream.


Puff pastry


  1. Prepare the pastry sheet butter: mix 58g of flour and all the butter together.
  2. Prepare a dough base: mix 122g of flour, the water and salt.
  3. Wrap the dough base with the pastry sheet butter then do 2 times of three-fold plus 2 times of four fold
  4. Roll to 55cm long and 4mm thickness and leave to rest overnight. Roll into a tube, cut 1 cm disk and flatten to 4mm thickness again. Wrap the round shaped sheet on the stainless steel round rod diameter 4cm.
  5. Use 55cm long puff pastry and roll it in a tube shape then cut it to 1cm thick.
  6. Roll it into 4mm circle.
  7. Rest for 1 hour then bakewith a 4cm metal stick at 185 degrees for 25 mins then 175 degrees for 20mins.
  8. Spinkle icing sugar on top and bake at 240 degree for 7 minutes.




  1. Bring the water, milk, salt, sugar and butter to a boil.
  2. Add 108g of flour and cook the dough for about 5 minutes on a low heat, stirring frequently with a spatula until it forms a dough.
  3. Remove from the heat and leave to cool down to 60-70 degrees then slowly add the 100g of egg and quickly mix with the spatula until soft and smooth.
  4. Prepare the choux crumble: mix 25g of flour, 25g of sugar and 20g of butter together into 2.5mm thickness and cut with the 2.5cm round cutting disk.
  5. Pipe the choux into 2cm diameter balls on a baking tray. Place the crumbles on top of the choux puffs.
  6. Bake in the oven for 25 minutes at 165 degrees.




  1. Heat all the ingredients together on low heat until the caramel colour begins to appear, then take off the heat.
  2. Dip the choux in the caramel so each has a layer on top.


Exotic compote


  1. Heat the puree.
  2. Add the sugar and pectin and bring to a boil.
  3. Dice the fresh mango into 1cm cubes.
  4. Pour the fresh diced mango into the compote and leave until cooked.
  5. Set aside.




  1. Open the vanilla pod and remove the seeds with a knife.
  2. Pour the cream and sugar into a cold bowl and start to whip until you achieve a firm Chantilly texture.
  3. Set aside.




  1. Put the compote and then vanilla pastry cream into the choux.
  2. Pipe the chantilly in balls into the long puff pastry shell.
  3. Scoop fresh mango balls of varying sizes.
  4. Place the choux on the chantilly and decorate with mango balls and mint leaves.cake.