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Mirleton

Mirleton
Course: Pastry

Cuisine: French

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Mirleton ingredients

  • Pâte sablée
  • 1 Eggs, large (class A)
  • 100 g Sugar
  • 1 Lemon Zest
  • 1 dl Cream 35% (whipping, etc.)
  • 50 g Flour, White /type 405 (common)
  • 50 g Butter, cooking
  • 20 g Sugar, icing (confectioner's)
  • 30 g Nuts, Almonds whole

Cooking Mirleton

1. ROLL OUT THE PATE SABLEE TO 2,5MM THICKNESS AND LINE OUT GREASED TARTELETTE MOULDS BEAT EGGS WITH SUGAR AND LEMON ZEST UNTIL FLUFFY ADD THE CREAM FOLD IN THE FLOUR POUR IN THE BUTTER PIPE OR POUR THE MIXTURE INTO THE PREPARED MOULDS BAKE AT 190°C.
2. WITH HOT BOTTOM HEAT AND OPEN STEAM VALVE FOT ABOUT 15 MIN.


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