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Millefeuille with lemon cream

Millefeuille with lemon cream — French pastry

Pastry recipes with photos at home
Dessert recipes with photos simple and delicious

We will need these ingredients:
• 500 g of finished puff pastry
• flour for rolling
• 300 ml of whipping cream (whip)
• 250 grams of lemon cream (Kurdish)
• icing sugar for dusting

• silicone mat
• metal pan

Cooking method:
1 Roll out the dough on a surface lightly with flour pripylennoy in a rectangle measuring about 25 x 38 cm. Align the edges of the cake, pinned it with a fork. Put the silicone mat on a metal baking sheet. Knurled cake on a rolling pin, then gently roll on the mat. Put on the shelf of the refrigerator for 20 minutes.

2 Preheat the oven to 230 ° C. Bake the cake layered 20 minutes: the dough rises and is golden brown. Give him slip off the pan on the wire rack and leave to cool.

3 When the blank has cooled, carefully cut it very sharp knife crosswise into three equal parts. Spread an even layer of two puffs of whipped cream. Top with lemon cream spoon. Fold each other both puff and cover the top third unfilled. Sprinkle with powdered sugar, sifting it through a strainer.

4 red-hot metal hot needle, holding her hand in the fire-resistant gloves. Push the needle into the layer of powdered sugar on the cake to get a grid of diamond shapes: first make several parallel oblique stripes on one side, and then — in the opposite direction. As necessary, is heated again spoke. Prior to submitting articles to keep cold. Cut with a knife on 4 identical cakes.

About the dish:

Serves 4:
Preparation time: 20 minutes
Cooling time: 20 minutes
Preparation time: 20 minutes
cooling time: 1 hour
The temperature of the oven: 230 ° C

French millefeuille pastry, which we used to call Napoleon — a crispy airy layers of puff pastry filled with lemon cream and whipped cream.

To cake turned out neat with good visibility to the sides by thin layers of air test, you will need a sharp knife, preferably with ribbed edge. Because of the blunt blade knife cakes will get crushed, not cut, and all the stuffing on each side raspolzetsya products.

For chocolate-raspberry cake: Dissolve 1 tbsp. l. cocoa powder in 1 tbsp. l. warm water, cool down and hammer in the cream and lemon cream substitute raspberry jam. Top cakes can be covered with chocolate icing. Mix 200 grams of powdered sugar with 1 tbsp. l. cocoa powder and enough cold water to make a thick glaze uniform. Spread it on a puff without toppings and let harden, then lay the icing on the puff with filling and cut into four cakes.

Millefeuille with lemon cream

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