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In Cooking Tree, we’re serving up delicious Lemon curd pistachio Mille-feuille, and we’ll show you how to make it from scratch.
I made a pretty Milfeuille topped with fresh lemon curd cream and lightly sprinkled with pistachios! I think the mood brightens because of the clear color.
Crispy puff pastry, sweet whipped cream, and fresh lemon curd cream go so well together. If you eat one layer at a time, you can eat neatly ^^
I really liked that the pistachios were chewy more than anything. Have fun watching it~♬ I put up a fresh lemon curd cream and made a pretty Mille-feuille that sprinkled with pistachio!
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
Lemon Curd
- 80ml Water
- 60ml Lemon juice
- 50g Sugar
- 20g Corn starch
- 15g Butter
- 1/3 Lemon zest
- 1 Egg yolk
- Puff pastry
- Whipped cream
- Pistachio
Instructions
- Put water, lemon juice, sugar, and cornstarch in a pot and boil until thickened, then remove from heat.
- Add butter and lemon zest and mix until butter is melted, then add egg yolk and mix.
- Transfer to another bowl and cover with cling wrap to cool.
- Put the puff pastry on the oven pan and poke a hole with a fork.
- Bake for 12 minutes in an oven preheated to 210 degrees.
- Chop the pistachios into small pieces.
- Cut out the baked pastry with a circular cutter.
- Put whipped cream, lemon curd, and pistachios on the pastry. Repeat 2 times to build up.
Notes
Butter and egg yolk at room temperature for at least 1 hour
Did You Make This Recipe?
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Recipe video
Thank you for watching~♥
Enjoy
