2020-08-13 / test@t

Raspberry milfey

In confectionery, I am always fascinated by the chemistry of processes. Like water, butter and flour, but in the end we get a magical puff pastry ... crispy, crumbly .. Below is a recipe for an updated milfeuille with puff pastry "inside out", light lemon cream and of course a raspberry layer

Raspberry milfey
Ingredients
  • butter 610 g (dough, blank 1)
  • flour 215 g (dough, piece 1)
  • water 200 ml (dough, blank 2)
  • vinegar 4 ml (dough, blank 2)
  • salt 20 g (dough, piece 2)
  • butter 165 g (dough, blank 2)
  • flour 510 g (dough, blank 2)
  • lemon juice 88 ml (lemon cream)
  • sugar 100 g (lemon cream)
  • lemon zest 12 g (lemon cream)
  • eggs 100 ml (lemon cream)
  • gelatin 2 g (lemon cream)
  • butter 145 g (lemon cream)
  • lemon cream 300 g (airy lemon cream)
  • lemon juice 50 ml (airy lemon cream)
  • gelatin 6 g (air lemon cream)
  • Italian meringue 100 g (airy lemon cream)
  • whipped cream 250 g (airy lemon cream)
  • frozen raspberries 500 g (jam)
  • sugar 400 g (jam)
  • sugar 100 g (jam)
  • citrus pectin 10 g (jam)
  • citric acid 5 g (confiture)
  • raspberry tincture 8 ml (jam)
  • raspberry puree 500 g (jelly)
  • lemon juice 100 ml (jelly)
  • 1 vanilla (jelly)
  • sugar 115 g (jelly)
  • starch 25 g (jelly)
  • gelatin 10 g (jelly)

STEP-BY-STEP COOKING RECIPE

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