Mille-feuille of pancakes with lemon
Ingredients
Instructions
For the pancake batter:
- 125g Flour
- 60g Sugar
- 2 eggs
- 25 cl Milk
For the lemon cream:
- 4 unwaxed lemons
- 3 eggs
- 150g Sugar
- 1 Spoons of cornstarch
- 2 sheets of gelatin
- 1 Tbsp. Limoncello (optional)
- Prepare your pancake batter, let it rest for 1 hour and make six pancakes.
- Put the gelatin to soften in cold water.
- Take the zest of two lemons and put them in a saucepan with the juice of all the lemons.
- Add the sugar and cornstarch then cook over low heat.
- Beat the eggs into an omelet and add them to the previous mixture.
- Thicken over high heat, whisking constantly.
- Squeeze the gelatin and add it to the lemon cream and the Limoncello. Mix everything well.
- Take half of this cream and spread it on a sheet of parchment paper placed at the bottom of a small dish to obtain about 1 cm in height and refrigerate for at least 2 hours.
- Spread the remaining cream on the pancakes.
- Using a first pastry circle, start the first mille-feuille by cutting several layers in the first pancake.
- Do the same for the other pancakes.
- Reserve the pastry circles in the fridge for at least 2 hours before unmolding them.
- For dressing, place the pastry circles on your presentation plates and unmold them, pressing them lightly.
- Using a small cookie cutter, cut small circles in the frozen lemon cream and decorate your cakes.
- Alcohol abuse is dangerous for health.
Mille-feuille of pancakes with lemon
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