Preparation time: 25 minutes
Recipe by Cyril Paysserand
- 20 slices of ginger bread (pain d’épices)
- 6 eggs
- 0.2 L of grape juice
- 0.4 L of liquid cream
- 1.2 Kg of Chasselas grapes
- 1 litre of Frontignan (a sweet Muscat wine)
- 100 g of sugar
- 100 g of butter
Pour the sugar into a saucepan, heat without liquid until it becomes clear caramel. Flambé with the Frontignan, reduce by 3/4, draw off 1/3 and leave it to cool.
Pour the remaining 2/3 over the chasselas off-the-stalk, leave to marinate in the fridge. Mix with beaten eggs with the grape juice and the cream.
Place the slices of ginger-bread on a tray, pour the liquid over them and let it to soak for 5 minutes, turning them over after 3 minutes.
Melt the butter in a non-stick pan, brown it gently and sauté the lightly-drained slices of ginger-bread, 15 seconds on each side.
Build the millefeuille as in the photo by cutting the third (i.e. the top) slice into two. Pour the remaining liquid over it.