INGREDIENTS 6-8 people For the dough: ½ liter of whole milk 4 eggs 250g of flour 2 tablespoons of sugar 35 g salted butter 1 tablespoon black sesame paste Pour le curd de Yuzu : 400 g of Yuzu jam 3 egg yolks 30 g of sugar 2 tablespoons cornstarch 1 big lemon 60 g of sweet butter PREPARATION For the dough: Mix the dry ingredients (flour, sugar) before incorporating the previously beaten eggs with the whole milk. Melt the butter with the sesame paste and stir in the previous mixture. Leave to cool. For the curd of Yuzu: Blend Yuzu jam with lemon juice until smooth. Switch to Chinese Separate the whites from the yolks and beat them in a bowl with the sugar until they turn white. Mix the starch in a little water. Cook all the ingredients (Yuzu + yolks + starch + butter) over a low heat in a saucepan until thick, without stop whipping. Leave to cool. Montage: Pour a ladle of dough into a hot, previously oiled pan. Turn over (or saute!) With a spatula and cook for another 30 seconds. Continue until exhaustion of the dough. Serve with curd and fresh raspberries.
