ingredients

1 package of Breton pancakes
5 cl of lemon juice
2 eggs 2 whites
50 g of butter
1 sheet of gelatin
40 g of sugar
50 g icing sugar

Steps

Step 1

Put the gelatin to soften in cold water. Beat egg yolks, sugar and lemon in the pan. Bring to a boil, cook approx. 3 min over low heat, whisking constantly. When the cream has thickened, take off the heat, stir in, still whisking, drained gelatin, then chopped cold butter. Let it harden in the fridge.

2nd step

Beat the egg whites with electric whisk in a salad bowl. Add the icing sugar, beat another 30 seconds.

Step 3

Spread each Breton pancake with lemon cream. Place a meringue hat in the piping bag. Blond a few minutes under the grill. Let cool before serving.

tips

? Jean-François Piège in your kitchen

He started at the Elysée, was confirmed at Alain Ducasse and was until 2009 the double-star chef of the Parisian palace Le Crillon. Last November, he created his own restaurant by buying Hotel Thoumieux in Paris. Grand Chief Yes. In your kitchen Yes, really. In his book, In your kitchen, he likes to let the ideas swirl by doing what we all dream of: dinner funny and good, get chic, by tying the menu quickly made with the cheap reserves of the closet: so try his puffed all puffy, all golden, full of pâté Hénaff! 163 recipes (including 4 of these pages) to shine without fail. Flammarion. 25 €.

• Thoumieux, 79, rue Saint-Dominique, 75007 Paris. Such. : 01 47 05 49 75.