LEMON GERANIUM

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Ingredients:

> 6 egg yolks
> 75 gr sugar
> 7.5 dl milk
> 1 tsp starch
> 25 nice organic lemon geranium leaves
> 18 organic lemon geranium flowers
> egg white
> white Sugar

1 | Heat the milk, remove from heat and infuse the geranium leaves for 30 minutes, then filter.

2 | Whisk the egg yolks with the sugar until the mixture whitens.

3 | Add the starch and mix well.

4 | Add the fragrant milk and cook, without ceasing to stir until the cream is cooked. | Approximately 5 minutes. | 

5 | Cool and store in the fridge. | This cream needs to be served very cold. |

6 | Preheat the oven to 120 °C (turning fan).

7 | Gently wash and dry the flowers in  paper towel.

8 | Brush the flowers very gently with the egg white and sprinkle with sugar.

9 | Allow to dry in the oven for about 20 minutes. | The flowers must not bake under any circumstances. |

Ingredients:

> 6 brik pastry sheets
> 2 tbsp icing sugar
> 50 gr butter

1 | Preheat the oven at 180°C (turning fan).

2 | Melt the butter in a bain-marie.

3 | Cut 6 discs in each brik pastry sheet using a cookie cutter.

4 | Butter them with a bruch on both sides.

5 | Stack the 36 discs 2 by 2 and place on a baking sheet covered with parchment paper .

6 | Bake 5 minutes until golden, then flip and bake 5 minutes until golden.

7 | Chill.

› Stack the biscuits, alternating 2 briks with the lemon geranium cream.

› Sprinkle with the icing sugar and decorate with the crystallized flowers.