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Lemon Millefeuille
Ingrediënten
Aantal porties
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Plakken Bladerdeeg 3,5 MmBekijk product
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Liter Gold Cup® Chanty DecoBekijk product
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Citroen
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gram Kristalsuiker
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Blaadje Gelatine
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Eieren
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gram Vanilla pudding powder
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CL Room
Werkwijze
Stap 1
PUFF PASTRY LEAVES
- 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
Stap 2
LEMON CREAM & GOLD CUP CHANTY DECO
- 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
Stap 3
CAKE ASSEMBLY
- 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.
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