Mille-feuille with lemon cream is a dessert that is both simple and delicious. With its refreshing scent, it is ideal for all occasions. This lemon mille-feuille recipe is particularly well suited for an end-of-meal dessert or for a gourmet snack. Prepared with a puff pastry base, lightly whipped lemon cream with fresh cream, this dessert is fresh and light. The crispy crust of the puff pastry contrasts perfectly with the creamy texture of the diplomatic lemon cream
Preparation time: 20 minutes
Announcement
Cooking time: 40 minutes
Difficulty: Small
Ingredients :
For the base of the millefeuille with lemon cream:
2 round puff pastry
For the lemon cream:
400g water
2 Lemons
2 eggs
45 g corn starch
90 g of sugar
250g full cream
50g icing sugar
Icing sugar for sprinkling
Preparation :
First, prepare the lemon cream with water in a saucepan, mix the eggs (whole) with the sugar and the cornstarch until you get a cream.
Pour in lukewarm water and cook over medium-low heat.
Stir continuously with a hand whisk, until the cream thickens.
When it’s thick enough (consider that it will firm up more as it cools) turn off the heat and let it cool for a few moments.
Add the lemon juice and mix with a whisk. Cover with contact cling film (letting it touch the surface) and allow to cool completely before using.
Spread a puff pastry on a baking sheet lined with parchment paper, prick it with the tines of a fork and bake it in a static oven at 170°C (Th 5/6) for about 15 minutes.
Do the same with the other puff pastry.
While the puff pastry is cooling, whip the whole liquid cream into whipped cream with the icing sugar and mix it with the lemon cream using a spatula from the bottom up.
Place one of the two puff pastry on a serving dish, pour the lemon cream, cover with the second puff pastry and place the dessert in the fridge for at least 2 hours before serving it.
Millefeuille with lemon cream is ready to be tasted, sprinkle with plenty of icing sugar and lemon zest.
