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Take a « Maison Toussain » gingerbread that has a few weeks of manufacturing and cut into 3 thin slices. Toast these slices.
Sauté a few slices of pear and let gently confit. Remove from the pan. (you can also make this recipe without baking the pear)
In a small rectangular mold, place a first slice of gingerbread,
Add a slice of Valençay and pear over it
Add a second slice of gingerbread, then Valençay and pear again.
Add one last slice of TOUSSAINT gingerbread, and put it to the pressure.
You can taste this millefeuille accompanied by a green salad and nuts.