Mango lassi mille feuille

So with this dessert, I wanted to combine Indian flavors with Albanian and French techniques. For the pastry, I went with a homemade phyllo, brushed with ghee just to guarantee that beautiful browning on the dough. With the filling, I did a yogurt and cardamom namelaka, which is a ganache that is whipped. For this case, I went with white chocolate, since I wanted the yogurt and cardamom to not be overpowered by dark chocolate. I also used yuzu-compressed mango to add more tartness and acidity, as well as some freshness to the dessert. This dessert could be called a mille feuille in that it features many layers, but you can also refer to it as a galaktoboureko or a krempita for its usage of the phyllo dough instead of traditional puff pastry. Regardless of what you call it, it will taste of mango lassi, but with crunchy pastry between each and every bite!

For the phyllo:
1/2 cup all-purpose flour
1/4 cup water
a pinch of salt
3 tablespoons unsalted butter or ghee, melted

Mix the flour, water, and salt until just combined. Do not overwork the dough, or else you’ll end up with tough, cardboard-y dough! Allow the dough to rest for at least 30 minutes. Then divide it into 4 pieces and roll each one out to be a circle or disk that is 4 inches in diameter. Brush three of the disks with the butter. Then stack into a single stack of 4, with the top layer being the un-brushed piece. Roll out the dough into as flat of a rectangle as possible. Then transfer to a parchment-lined sheet tray and cut out 4-inch squares. Brush each with more butter. Then bake between two parchment-lined sheet trays at 400 degrees F for 15 minutes. Uncover the dough pieces and bake for another 5 minutes, until golden brown.

For the cardamom-yogurt namelaka:
1 teaspoon gelatin powder
1 tablespoon water
1/4 cup white chocolate
1/4 cup kefir yogurt
a pinch of salt
a pinch of ground cardamom

Bloom the gelatin with water. In a double boiler, melt the ingredients together. Then pour the melted chocolate mixture into a heatproof container and allow it to cool down and firm up in the refrigerator. Gently mix the cooled down mixture with a paddle attachment in a stand mixer until soft in consistency. Transfer to a piping bag.

For the yuzu-compressed mango:
1 champagne mango
2 tablespoons yuzu juice
a pinch of salt

Toss together and place into a ziplock bag, squeezing out as much air as possible. Allow the mangos to refrigerate overnight.

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