Preparation:
Heat the milk and some of the sugar.
Whip the eggs with the rest of the sugar, add the flanp and flour.
Pour the warm milk over the egg mixture, then put back on the fire to thicken.
Out of the fire, add the butter and book in the bare.
– For the 30-degree syrup:
Ingredients:
150 g sugar
100 g of water
Preparation:
Bring the water and sugar to the boil until you get a syrup.
For the White Fondant:
Ingredients:
225 g of sugar
75 g of water
Preparation:
Cook the water and sugar until it reaches a melting consistency.
For the Chocolate Decoration:
20 g of molten chocolate
Assemble your Thousand Leaf with fineness and precision, alternating the layers of crispy puff pastry and soft pastry cream. Use the syrup to bring shine and flavor, melting it for a smooth and impeccable finish, and finish with chocolate lines for an elegant touch.
Share your masterpiece and your workouts with us. Good pastry.
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