Mille-feuille chantilly

Mille-feuille chantilly
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Mille-feuille chantilly ingredients

  • 50 g Raspberry jam
  • 1⁄5 pastry cream
  • 200 g Apricots in cans 5/1
  • 2 1⁄2 Gelatine (leaves)
  • 20 g Sugar
  • 4 dl Cream 35% (whipping, etc.)
  • 30 g Sugar, icing (confectioner's)

Cooking Mille-feuille chantilly

1. ROLL OUT THE PATE FEUILLETE TO 1. 5MM THICKNESS (28X35 CM) PLACE ON A BAKING TRAY AND DOCK ALLOW TO REST BAKE AT 210

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