Pumpkin and corn millefeuille
Difficulty:
Medium
Doses:
for 4 people
For the pumpkin waffles:
400 g boiled sweet yellow pumpkin pulp,
4 ripe persimmons,
100 g yellow corn flour,
150 g white corn flour,
4 eggs,
100 g of sugar,
80 g of butter,
1 dl orange liqueur,
scent of vanilla,
1 sachet of yeast,
50 g powdered sugar,
the juice of 1 lemon,
salt.
For the cream:
250 g of mascarpone,
80 g of sugar,
2 eggs,
100 g whipped cream,
100 g of walnut kernels,
scent of vanilla,
10 g of rum.
Introduction
In the composition of the creams that make up the filling of the millefeuille, the pumpkin, for the sweetness of the pulp and the ease of finding, is definitely one of the ideal ingredients. The combination with other autumn fruits, such as persimmons and walnuts, tied by mascarpone cream gives a unique scent and taste.
