County Millefeuille with gingerbread, avocado and cucumber
INGREDIENTS
(For 2 people)
(For 2 people)
- 100 g of butter
- 250 g of gingerbread in thin slices
- 50 g Sliced Comté
- 1 lawyer ripe
- 1 cucumber
- Sherry Vinegar
- Flower of salt, pepper, thyme
PREPARATION
Preheat the oven to 180 ° C. Heat the butter in the pan. When it foams, let stand for 5 min, then add a little thyme and pepper. Book.
Lay the slices of gingerbread on the oven plate with baking paper. Sprinkle with hazelnut butter using a brush, then put to dry in the oven for 20 min.
Cut thelawyer and the cucumber in very thin slices.
At the end of cooking, slice the slices gingerbread in small triangles, then mount the millefeuille with the slices of Comté, the slices oflawyer and cucumber.
Season with salt and pepper, season with a little sherry vinegar and enjoy!
© One recipe proposed by Gontran Cherrier and Benjamin Darnaud
