Fried Wonton Mille Feuille with Mango Crème Pâtissière

Serves- 6
Ingredients- 9
Cooking Time- 45 minutes
Skill Level- Easy


  • 1 packet of wonton skins
  • 1 cup of vegetable oil for frying
  • 1 tablespoon of icing sugar

Crème Pâtissière

  • 1 mango
  • 1 lime
  • 2 eggs
  • ¾ cup of caster sugar
  • 3 tablespoon of plain flour
  • 2 tablespoons of corn flour
  • ½ cup of milk


  1. Prepare the crème pâtissière at least 5 hours before serving, ideally the day before.
  2. Peel the mango into cheeks and scoop all the flesh and place into a blender. Add the juice of 1 lime and then blitz until smooth.
  3. Beat the eggs in a mixer until creamy.
  4. Add the sugar and beat until pale and creamy
  5. Add the flours until combined.
  6. Add the milk until combined.
  7. Fold in the mango puree.
  8. Transfer mixture into a pan and heat on medium, continuously stirring with a whisk for about 3 minutes until the mixture thickens into a custard. As the mixture heats it will thicken very quickly so be sure to furiously whisk to prevent uneven lumps.
  9. Take off the heat and transfer to a bowl. Cover with cling wrap and allow to cool in the fridge completely- 3 hours.
  10. Fry the wonton skins by heating a pot with the oil (approx 3 cm in height) for a few minutes on high. Place a chopstick into the oil and if it starts bubbling, the oil is ready for frying.
  11. Take 10 of the wonton wrappers and using scissors, cut diagonally in half to create 20 triangles.
  12. Gently lower the wonton wrappers one at a time into the oil, frying on each side for 30 seconds until golden on each side. Drain on some paper towel and set aside.
  13. Before serving, remove the crème pâtissière from the fridge. The mixture will have set and become a very thick custard. Transfer to a mixer and beat for a minute until smooth again.
  14. Place into a piping bag with a round nozzle or use a snap lock bag with the corner snipped. 
  15. To assemble: place down the wonton triangle, pipe a few blobs of the crème pâtissière, then top with another wonton triangle, pipe a pipe a few blobs of the crème pâtissière and top with another wonton triangle.
  16. Make 5 more.
  17. Dust the tops with icing sugar.
  18. Serve immediately.

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