Tropical mille-feuille with Azores Pineapple Extra Jam With Lemongrass - 1st Masterchef Portugal - Lígia Santos

Method of preparation:

1. In a bowl, mix the milk with the coconut cream;
2. In a pan, add the sugar, flour and the previous mixture;
3. Bring to a boil, stirring constantly until it starts to boil. Turn off and add the butter;
4. let cool;
5. Mille-feuille;
6. Fold each pastry sheet 3 times on itself;
7. Cut all edges so that you have single, loose sheets;
8. Overlap two by two brushing each other with butter and bake in a preheated oven at 180ºC until golden;
9. Start by putting the filo pastry, then the coconut cream and the Azores Pineapple Extra Jam With Lemongrass meia.dúzia®, repeat this process two more times and finish with the filo dough;
10. Sprinkle with powdered sugar;
11. Finish the dish and decorate with the tube of Banana and Clementine Extra Jam with Rum meia.dúzia® and ‘São Tomé’ Dark Chocolate Spread with Passion Fruit meia.dúzia®.