Not perfect like those in the shop. It’s hand-made style. Taste is great.
Over the perfection of shape, I prefer the freshly mounted ones, especially with freshly baked feuilletage.
The refreshed cream is not easy to spread, it should be piped (I’m too lazy). Adding it on the freshly baked tiles is ideal as they keep crispiness and caramel has not the time to melt.
Recipe :
(2 to 4 pieces, depending on size)
200 g of butter pie sheet (home-made or bought, it can be a left-over)
20 g yellow cane sugar
…
30 g corn starch
200 ml milk (or water + skim milk)
2 small eggs (or 4 yolks)
2 tbs cane sugar (or more)
2 tbs unsalted butter
1 organic Meyer lemon
vanilla extract
Custard cream : Beat well the eggs with the sugar. Wet the starch with a part of the milk. Add to eggs…
View original post 165 more words
GOURMANDE in OSAKA 