Photo: Ernest Porzi
Lemon and ginger millefeuilles
20 ingredients
2 hr + 2 hr
Makes 12
openrecipes
Once you've mastered the art of the rough puff pastry here, experiment with the fillings using your favourite flavour combinations.
Estimated Nutrition (whole recipe, rough)
885
Calories
16g
Protein
41g
Fat
114g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750g/1lb 10oz strong white flour
- pinch salt
- 250g/9oz unsalted butter
- 250g/9oz lard
- 1 tbsp lemon juice
- about 450ml/16fl oz iced water
- 3 free-range eggsegg
- 6 lemonslemons
- 115g/4oz unsalted butter
- 115g/4oz caster sugar
- 1 x 250g/9oz jar preserved ginger
- 300ml/10fl oz double cream
- 300ml/10fl oz crème fraîche
- 300g/10oz cream cheese
- 1 lemon
- 2 tsp ground ginger
- 250ml/9fl oz sugar
- 125ml/4¼fl oz water
- 500g/1lb 2oz fondant icing
- yellow food colouring
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes