Lemon Millefeuille

Čas na vaření

60 min

Doporučené servírování

10 lidé

Obtížnost

informace pro alergiky

  •  
  •  
  •  
  •  

Štítky

Coffee break Coffee Break High tea Summer
Zobrazit více 1

Jak se dělá Lemon Millefeuille

1

Take the pastry sheet out of the freezer and leave to defrost for 1 hour.

2

Roll out the dough to a thickness of 1.5mm

3

Prick the dough

4

Cut leaves from the puff pastry (tip: draw a leave on a piece of paper and cut it as a template to get a uniform size)

5

Bake for +/- 15 (min at 180°) let cool

6

Pour the juice into a saucepan with the sugar and place over a low heat.

7

Soak the gelatine leaf in a bowl of water.

8

  Separate the eggs and put the egg whites in the fridge separately. Beat the egg yolks with the sugar to a white ruban.

9

Mix the pudding powder under the ruban. Add a little bit of the warm lemon syrup to the ruban and beat.

10

Pour the mixture over the heat with the rest of the lemon syrup. Stir well until you have a bound lemon cream.

11

Dissolve the gelatine leaf in the lemon cream. Let it rest and place the cream in a pipping bag.

12

Pour the GOLD CUP CHANTY DECO in a bowl and mix utile an airy texture, place the mixture in a pipping bag

13

Place a sheet of pastry, with the pipping bag dispose drops of GOLD CUP CHANTY DECO and lemon cream on top. Repeat the process three times. The little extra - Decorate the last layer with a caramelised apple brunoises and mint leaves.

Notes & Variations

You can change the lemon with applesauce

použity přísady

Vandemoortele Složení

Další ingredience

16 fresh lemon
400gr granulated sugar
2 leaves of gelatine
4 eggs
50gr vanilla pudding powder
2decilitres cream

Zjistit více

Máte nějaké dotazy ohledně receptů?