Recipe: - Meringue: Prepare a Swiss Meringue: Preheat french toast oven to 140 . Prepare a water b

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french toast Home emissions Best Pastry Recipes Mont Blanc Cake Pops way of Anne-Sophie
- Layer chestnut: 100 g cream vanilla chestnuts 100g chestnut french toast puree, 2 tablespoons Armagnac
Recipe: - Meringue: Prepare a Swiss Meringue: Preheat french toast oven to 140 . Prepare a water bath. Beat the egg whites in a bowl with an electric mixer and then gradually add the sugar mixed as soon as the white foamy.
Once farms white finish climbing in a water bath until the mixture is warm (55-60 ) and smooth and shiny texture. Transfer the whites in mixer bowl and whisk until they cool (at least 5 minutes).
Transfer the meringue french toast in a piping bag fitted with an 8mm socket. Poach 8 small piles of 2cm diameter meringue and 2cm in height on a sheet of baking paper on a baking sheet. Plant a picnic in the center of each pile. Spread a thin layer of meringue on a sheet of baking paper on a second baking sheet.
Bake 2 plates, turn off the oven and leave the meringues begin to dry for 15 minutes the oven door open slightly. This allows meringues begin to dry around the spikes that might tend to fall because french toast of the convection blower. Then turn the oven to 100 revolving heat and allow to dry for one hour.
Spread thinly between 2 sheets of paper and raise guitar french toast cool for 20 minutes. With a cookie cutter, cut out circles of about 6cm diameter and gently french toast cover the meringues being careful not to drop them pikes.
- Layer chestnut: Make abound paste chestnuts in the bowl of a food processor fitted with the sheet. Then add the chestnut cream. french toast Beat at least 10 minutes to incorporate french toast air, it will make the fondant paste during the tasting. Add a little whiskey to taste.
Pour into a bowl, cover with plastic wrap and refrigerate. Shape into balls by rolling them between your hands, crush them, and then gently cover the layer of truffles. Shape into a ball on each pic then do 20 minutes in the freezer.
- Whipped french toast Cream: Using the mixer,, whisk well at low speed cold cream with mascarpone, icing sugar and the seeds of a vanilla bean until a soft texture .
The final dressing: Spread a layer of whipped cream on each cake pops with a spatula and sprinkle with meringue crumbs. Finish by sliding a small bow ribbon french toast on each pic. Raise the refrigerator 15 minutes before serving.
The William Tell Mercotte
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