Deep-fried onion rings with cheese
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
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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