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Eggs with snow and lavender cream


Ingredients:6 people
  • milk
    75 cl
  • eggs
    8 yolks and 4 whites
  • powdered sugar
    400g
  • dried lavender flowers
    1 tablespoon
  • salt
  • cupcakes:sugar
    175 g
  • sifted flour
    175 g
  • eggs
    2
  • butter
    150g
  • vanilla powder
    1/2 teaspoon
  • salt


Preparation:
  • 1-15
  • Cooking time:30 minutes


Difficulty:[usr 3 ]

Preheat the oven to 250°C (th.8/9).

Prepare the tuiles:mix 125 g of sugar, 75 g of flour, the beaten eggs and 1 pinch of salt. Add 30 g of melted butter. Chill them for 10 minutes. Drop small mounds of dough onto a baking sheet. Slide 3 minutes in the oven. Lay the hot tiles on a rolling pin, pressing down to hollow them out. Leave to cool, remove from the roll. Scrape the plate, butter it, renew the operation. Lower the oven to 210°C (th.7)

Then prepare the shortbread:work 100 g of butter with 50 g of sugar, vanilla and 1 pinch of salt, incorporate 100 g of flour, roll into a ball. Leave to cool for 20 minutes. Roll out the dough, cut out different patterns from it. Place them on a buttered baking sheet. Leave to cool for 15 minutes. Slide in the oven for 10 minutes.

Reserve a pinch of lavender flower. Mix the rest with the powdered sugar.

Prepare the custard:whisk the egg yolks with 110 g of lavender sugar. Gradually pour in the heated milk with 90 g of lavender sugar. Thicken over low heat, stirring. Remove from the heat as soon as the cream coats the spoon. Do not boil. Leave to cool.

Lightly caramelize 200 g of lavender sugar with 2 tablespoons of water. Beat the egg whites with a pinch of salt. Pour in while whisking the boiling caramel. Beat until cool. Bring a large pot of water to a boil. Drop spoonfuls of white on it. Let poach for 2 minutes on each side. Drain them on a cloth. Place them on the cream.

Decorate with lavender flowers. Serve the tuiles and the shortbread as an accompaniment, possibly garnished with rose or currant jelly.

Eggs with snow and lavender cream