MILLEFEUILLE WITH LEMON CURD
Leonardo Pellacani
Menù Ingredients
35 g (3 pieces) Ready-to-serve puffy pastry
20 g Whipped cream to garnish
Icing sugar
FOR 1 SERVING
Roll the puff pastry out onto a dish. Spread with lemon curd and repeat with a second layer of pastry.
Add the last layer of pastry, then decorate with whipped cream and hazelnut sablage. Sprinkle with icing sugar and serve.
