Lemon Millefeuille

Čas na vaření

60 min

Doporučené servírování

10 lidé


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Jak se dělá Lemon Millefeuille


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


Roll out the dough to a thickness of 1.5mm


Prick the dough


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)


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


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


Soak the gelatine leaf in a bowl of water.


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


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


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


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


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


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

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