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Biscuit Viennoise

183 g tant pour tant  (poudre d’amandes et sucre glace) – ground almond and icing sugar mix

164 g blancs d’oeuf  montées- egg whites whipped

55 g sucre semoule – caster sugar

41 g de jaunes – egg yolks

77 g oeufs – whole eggs

30 g farine –  plain flour (for coeliac replace flour with cornflour/maizena)

Beat the tant pour tant and egg yolks and whole egg in a stainless steel or glass bowl. Add the flour (cornflour) and mix gently. (too much mixing releases the gluten in the flour) Whisk the egg whites in a seperate metal bowl. Add a small quantity of whisked egg to the TPT mix and mix well.(this liquifies the TPT mixture enough to make it easy to fold in the rest) Then add the rest of the egg whites and very gently fold into the mixture.

Spoon the mixture onto a large flat tray covered in greaseproof paper and spread flat with a spatula. Do not overwork as the mixture will become too liquid. Run a finger along the edges of the tray to remove the mixture from the edge and to create an ‘edge’ to the biscuit mixture.

Cook at 180-200° for 10-15 minutes.

Blanchir le ‘tant pour tant’ (poudre amandes et sucre glace) avec les jaunes d’oeufs et les oeufs.

Incorporer la farine (ou maizena).

Monter les blancs d’oeufs en neige et les meringuer.

Etaler sur plaque à rebord.

Cuisson 180 – 200°

Crème au Beurre

120 g blanc d’oeufs – egg white

250 g sucre semoule – caster sugar

1dl d’eau – water

500 g beurre – butter

Create a meringue Italien as follows: Place the water and sugar in a pan on the stove. Heat the mixture to 115°. be exact! Whip the eggwhites at the same time. Once the egg whites are in peaks, gently pour the hot sugar solution down the side of the meringue bowl continuing to whip the eggs. Leave to whip until the mixture is thick and glossy and is difficult to knock off the whisk.

Either: Add the butter in smallish pieces to the hot meringue mixture and continue beating until smooth and creamy.

OR: Place the butter in a metal bowl on/off the gas for a few moments, maintaining it at 37° and beat until the consistency of a face cream. Do not melt the butter. Add to the cooler meringue mix and continue to beat until smooth and creamy.

Add a flavour of choice – cocoa powder to taste, pistachio paste, brandy etc

POUR 1kg CREME: un choix  – A choice:

30 g extrait café

80 g chocolate (cocoa)

100  – 125 g praline

400 g pâte de marrons – chestnuts

5-6cl alcool

Chauffer l’eau et la sucre à 115°. Monter seperament les blancs d’oeufs. Verser le syrop (toujours à 115°) par le rebord du bol. Les meringuer.

Ajouter les morceaux de beurre à la meringue et continuer de les fouetter ou preparer une beurre pommade. Faire preparer une pommade en chauffer la beurre à 37°. Ajouter a la meringue et continuer de fouetter.

Faire parfumer le crème meringué

Meringue Suisse

150 g blanc d’oeufs – egg white

300 g sucre semoule – caster sugar

Place the egg and sugar together in a bowl. Warm to 50° heat/remove/heat etc whilst whisking. Once the sugar is dissolved place into a foodmixer and whisk until forming stiff peaks. Put the meringue into an icing bags with various sized nozzles and have fun making shapes.

Faire chauffer les oeufs et la sucre dans un bol en inox à 50°. Des que ce sont dissolus, mettre dans un Kitchen Aid pour monter en neige.

Mettre le tout dans un sac à douille at creer des petits decos.