Ingredients :

• The laminating butter — The one place where you really shouldn’t skimp. A dry butter with at least 84% fat content—Charentes-Poitou AOP is perfect. Standard butter is too wet and will melt and stick instead of creating layers. You can physically feel the difference under the rolling pin: dry butter resists, almost snaps, while the other just slides.
• Coconut milk — Full-fat, not light. The light version is mostly water with a hint of flavor. For the filling to be creamy and not runny when baked, you need the full version. Shake the can before opening: if it sounds thick, that’s a good sign.
• Mango — Fresh if in season, frozen otherwise—it works very well and is even more practical. Important: very ripe, bright orange inside, cut into fine brunoise to integrate into the cream without creating moisture pockets that make the dough soggy.
• Passion fruit — Three fruits for ten pastries. Don’t filter out the seeds: they crunch under the teeth and remind you that it’s real fruit, not a flavoring. Choose fruits that are well-dimpled with wrinkled skin—it’s counter-intuitive, but the more wrinkled the skin, the riper and more concentrated the fruit.