lilac restaurant french raspberry napoleon

Directions

1. 1

   Lilac Restaurant French Raspberry Napoleon Source: Chef Adrien Gresnigt, Lilac Restaurant, Millburn, New Jersey 2 servings Simple syrup, kir

2. 2

   Put over a double boiler until it reaches about 100 degree F temperature, stirring once in a while, then remove from heat

3. 3

   Attach the bowl to the Kitchen Aid, attach the whip, and whip until the mixture is fluffy and has cooled off (this will take about 5 minutes

4. 4

   Meanwhile, sift the flour (preferably unbleached) on a piece of parchment paper

5. 5

   Melt the butter

6. 6

   Prepare a 1/4 sheet pan, brush with a little butter and cover with a piece of parchment paper

7. 7

   After the egg/sugar mixture is cool and fluffy, detach and fold in carefully the sifted flour in small stages, being careful to fold in some

8. 8

   We want it to be a light and airy cake