Ingredients: 500g mille-feuille 100g raw Chantilly cream 100g pastry cream 30g powdered sugar 1 can of mango filling 400ml milk Preparation: Whisk the Chantilly cream, pastry cream, and powdered sugar together, reserving 1 tablespoon of powdered sugar for garnish. Spread a layer of cream in a mold. Break the mille-feuille layers and arrange them over the cream layer. Add another layer of cream and top with mango filling. Add another layer of mille-feuille and sprinkle with powdered sugar.
