Description
In the Montmartre district of Paris is a patisserie where they sell this dessert. French meringue, covered with cream fouettés (Creme fouette) and sprinkled with chocolate or crumbs of meringue – it's incredibly delicious.
Ingredients
-
Egg white
2 piece
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Sugar
35 g
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Powdered sugar
100 g
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Corn starch
1 tsp
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Cream
200 ml
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Instant coffee
50 g
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Water
100 ml
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Sugar
50 g
Cooking
Egg whites beat to a foam. In a few taps to add the sugar. Whisk until the whites will not hold the shape.
Add the powdered sugar and gently stir with a spatula (spatula rotate in one direction, and the dishes in another). Add starch, stir.
Beaten egg whites otkryvaem on the laid parchment baking sheet, sprinkle with powdered sugar. Bake meringue in a preheated 100 C oven for 60 minutes.
Prepare coffee extract. Coffee dissolved in water (50 ml).
In a saucepan make the caramel: combine the sugar with water (50 ml) and cook until the caramel will not become brown. Enter the coffee solution.
For the cream whisk the cream fouettés. Add a little (1 tsp) of the coffee extract. The remaining coffee extract, pour in a jar and store in the fridge.
Chocolate and meringue pieces make crumbs.
Combine two circles of meringue with whipped cream.
The resulting cake roll with cream (keep your fingers over the base) and dip them in chocolate chip or crumb meringue. I find it easier to sprinkle.
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