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Millefeuilles de Gavottes sauce caramel  -  r 4 personnes  Ingrédients  24 Gavotte (crêpe dentelle) Pour la crème pâtissière légère 50 cl Lait demi-écrémé 1 œuf 4 Jaune d'œuf 20 cl Crème liquide à 30% de MG 150 g Sucre 3 Gousse de vanille 40 g Poudre à crème pâtissière 2 Feuille de gélatine Pour la sauce caramel 200 g Sucre 50 g Beurre doux 50 g Beurre demi-sel 10 cl Crème liquide

Millefeuilles de Gavottes sauce caramel - r 4 personnes Ingrédients 24 Gavotte (crêpe dentelle) Pour la crème pâtissière légère 50 cl Lait demi-écrémé 1 œuf 4 Jaune d'œuf 20 cl Crème liquide à 30% de MG 150 g Sucre 3 Gousse de vanille 40 g Poudre à crème pâtissière 2 Feuille de gélatine Pour la sauce caramel 200 g Sucre 50 g Beurre doux 50 g Beurre demi-sel 10 cl Crème liquide

Mayumi (alias Mimi!) baked again in our kitchen to continue with our French patisserie series. I have always wanted to make a millefeuille but to date never made the jump, so I watched Mayumi work and assemble it. She has not finished to impress me with her technique and precision. And the result was as yummy as it looks. It is the end of the season for the raspberries and she used organic vanilla pods from Niue island in the South Pacific, which I had never come across before: the pods are…

) baked again in our kitchen to continue with our French patisserie series. I have always wanted to make a millefeuille but to date never