Parmesan Tile Millefeuille with Lemon Avocado Cream
Discover this refined recipe that combines the crispiness of parmesan tiles with the creaminess of a lemon avocado cream. Perfect for an elegant appetizer, it will surprise your guests with its contrast of textures and flavors. This millefeuille is simple to make and adds a touch of sophistication to your table. Follow our tips for perfectly crispy tiles and a creamy filling.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 200°C. On a baking sheet lined with parchment paper, form 24 small mounds of grated parmesan. Sprinkle with pepper and Espelette pepper. Lightly press.
- 2
Bake for 4 to 6 minutes until edges are golden. Remove, let rest 20 seconds, then shape each tile on a curved support (rolling pin, bottle). Let cool.
- 3
Mash avocado flesh. Add fresh cheese, lemon juice, herbs, salt, and white pepper. Whisk until smooth. Transfer to a piping bag.
- 4
Select 24 similar tiles. On a plate, place one tile, pipe cream, add a second tile, more cream, and finish with a third tile.
- 5
Add a grind of black pepper on each millefeuille just before serving.
- Finely grated parmesan: essential for homogeneous tiles. Use a fine grater. Extreme monitoring: tiles burn in just 30 extra seconds. Shaping timing: let rest 20 seconds before shaping to prevent breaking or tearing. Perfect avocado: it should be soft for a creamy texture.
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