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Roll the puff pastry into 3 millimeters thin pastry. Press the dough by fork to avoid the dough from rising up. Using a medium size plate; cut 3 round pieces of the dough and place on a baking tray. Bake in a 220°C preheated oven for 15-18 minutes or until golden brown. Remove from oven and set aside to cool to room temperature. (If using a small baking tray, then bake one piece at each time).
Mix water and NESTLÉ Sweetened Condensed Milk in a saucepan and bring to boil.
Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture with constant stirring. Bring to boil until the mixture thickens. Set it aside to cool. (Cover the filling with cling film to prevent cream drying up from top).
Mix the cooled prepared cream until mixture is smooth then place in a piping bag and pipe ½ the cream quantity over the first round crust, cover with second layer, and pipe the remaining filling over then cover with the third layer of crust.
Per Portion of 300g
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