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.