Crêpes Feuilletine with Lemon Cream, Ten-Flavor Sorbet, and Pain d’épices Linzer

Name: Crêpes Feuilletine with Lemon Cream, Ten-Flavor Sorbet, and Pain d’épices Linzer
Yield: Serves 6
Cuisine: French
Ingredients: 33 grams confectioners’ sugar; 600 grams warm water; Simple syrup (1 ounce/30 grams sugar dissolved in 2 tablespoons/30 milliliters water) as needed, a tablespoon or so just to coat; 1 gram salt; 33 grams almond flour; 1 papaya; 1 pineapple; 1 mango (or any fruits you like); 1 long peppercorn (use Sichuan or Tellicherry peppercorns, if unavailable); 80 grams sugar; 10 grams ground cinnamon (preferably Saigon); 120 grams banana puree; Peels from 6 lemons (with as little pith as possible); 300 grams lemon juice; 563 grams butter; 60 grams all-purpose flour; 10 grams dark rum; 40 grams cooked egg yolks (from 2 or 3 hard-cooked eggs), sieved; 190 grams butter; 120 grams pineapple puree; 120 grams passion fruit puree; 220 grams sugar; 1½ sheets silver gelatin, soaked in ice water until softened (see Note); 120 grams mango puree; 160 grams apricot puree; 16 grams lime juice; 5 grams baking powder; 450 grams sugar; 375 grams eggs; 2 tablespoons simple syrup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is another light dessert—crispy crêpes sandwiching bright lemon cream, a crunchy linzer cookie underneath, and sauce made from one of Marc’s favorite fruits, the golden kiwi. Neither he nor I have much affection for the small green kiwis commonly available. But the big golden kiwis from New Zealand are soft and sweet and have a juice that pairs really well with both savory and sweet elements, like fish and chicken, or this crispy creamy napoleon. They’re increasingly available in Ameri