Description
Like I said, all the names of the desserts Stelios Pallaresa I leave unchanged. Nougatine is a cake (or a cake) with almond cakes and fragrant creamy custard. Very tender and very tasty...
Ingredients
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Egg white
120 g
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Sugar
205 g
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Powdered sugar
120 g
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Almonds
120 g
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Milk
500 g
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Cream
800 g
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Vanilla
1 piece
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Corn starch
80 g
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Chicken egg
2 piece
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Yolk egg
6 piece
Cooking
First make the cakes. Heat the oven to 170-180 degrees. Whisk 120g of protein with 45g of sugar.
In a bowl, mix 120g almond flour with 120g of powdered sugar.
Beat in gently with a spatula the almond mixture into the beaten egg whites.
Now we need to bake 3 cake 20x20cm. I baked one cake 40х20см, and then cut him in 2. And another cake 20x20cm.
Now for the cream. In a saucepan, add 500g milk 500g cream, add vanilla. Put on the fire.
In a small bowl, whisk whisk 160g sugar 80g corn starch, 2 eggs and 6 egg yolks.
When the milk begin to boil, add about a third of it into the bowl with the egg mixture, stirring constantly.
Then return the entire mixture back to saucepan and, stirring constantly, brew cream (wait until it thickens).
Cover the cream with cling film so that it touches the surface of the cream and leave to cool.
When the cream has cooled, whisk 300g of cream and gently visivaem his shoulder.
Collect our dessert. Better to do it in uniform, but appropriate I have, so I just made a collar out of foil. You can also put the cream for a while in the refrigerator so that it became more dense and did not spread. Put the first cake, he spread half of the cream. Then the second cake and the remaining half of the cream. Finish the third layer. Put in the fridge for at least 4 hours in order for the cream was to keep the shape. Before serving, sprinkle with powdered sugar.
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