Jessica Nguyen's mille-feuille with wontons and mango creme patissiere

Method

1. Step 1

   To make the crème pâtissière, place the mango and lime juice in a blender and blend until smooth. Use an electric mixer to whisk the eggs in a large bowl until mixture doubles in size. Add the sugar and beat until pale and creamy. Add the flour and cornflour and gently fold to combine. Stir in the milk. Add the mango mixture and stir to combine.

2. Step 2

   Transfer mixture to a saucepan over medium heat. Cook, stirring constantly with a whisk, for 3 mins or until mixture thickens. Transfer custard to a heatproof bowl. Cover surface with plastic wrap. Place in the fridge for 3 hours to chill.

3. Step 3

   Pour enough oil into a saucepan to come 3cm up the side of the pan. Heat over high heat (when the oil is ready, the end of a wooden chopstick will start to bubble in oil). Use kitchen scissors to cut 10 wonton wrappers in half diagonally to make 20 triangles. Use a slotted spoon to gently lower 1 wonton triangle into oil. Cook for 30 secs each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining wonton triangles.

4. Step 4

   Use an electric mixer to beat crème pâtissière for 1 min or until smooth. Place in a piping bag fitted with a 1cm plain nozzle. Place 1 wonton triangle on a serving plate. Pipe a little crème pâtissière over the wonton triangle. Top with another wonton triangle and more crème pâtissière, finishing with a wonton triangle. Repeat with the remaining wonton triangles and crème pâtissière. Dust with icing sugar.