Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Edelweiss. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Edelweiss, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Edelweiss delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Edelweiss is 8/10 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Edelweiss using 20 ingredients and 10 steps. Here is how you cook it.
C'est l'épreuve technique de Mercotte dans le meilleur pâtissier
Ingredients and spices that need to be Prepare to make Edelweiss:
- Biscuit cuillère :
- 4 oeufs
- 100 g sucre
- 100 g farine
- Crème chiboust (pâtissière +meringue italienne) :
- Pâtissière :
- 250 g lait + vanille
- 50 g jaunes d'oeufs
- 60 g sucre
- 25 g maïzena
- 25 g beurre
- 3 feuilles de gélatine
- Meringue :
- 50 g blancs d'oeufs
- 40 g d'eau
- 125 g sucre
- Chantilly :
- 1/4 litre crème fraîche entière
- 50 g sucre glace
- Chocolat blanc et framboises
Steps to make to make Edelweiss
- Préchauffer le four à 200 degrés. Fouetter les blancs, quand ça mousse ajouterle sucre en 3 fois. Fouetter Jusqu'a obtention d'une consistance ferme, lisse et brillante
- Ajouter les jaunes battus à la fourchette. Mélanger avec une maryse, puis la farine tamisée petit à petit
- Mettre à cuire dans un cercle à pâtisserie à bord haut 20 min à 200 degrés
- Faire une crème pâtissière. Mélanger les jaunes, le sucre et la maïzena. Verser dessus le lait vanillé bouillant. Puis remettre dans la casserole et battre au fouet jusqu'aux premiers bouillons. Verser dans un récipient froid et ajouter le beurre et la gélatine essorée. Mixer au mixeur plongeant. Laisser la crème refroidir
- Faire une meringue italienne. Monter les blancs doucement. Puis verser dessus le sirop obtenu en chauffant l'eau et le sucre à 120 degrés. Fouetter à grande vitesse 10 minutes. Bien melanger 1/4 de la meringue avec la crème pâtissière puis le reste en mélangeant délicatement à la spatule
- Procéder au montage. Couper en deux le biscuit
- Faire une première couche de crème. Ajouter les framboises
- Recouvrir avec le deuxième biscuit. Le couvrir de crème
- Recouvrir le tout de chantilly (battre la crème fraîche bien froide avec le sucre glace)
- Ajouter les copeaux de chocolat blanc et décorer de framboises. Dans la recette de Mercotte le dessus est décoré d'une fleur en sucre blanche à centre jaune (un edelweiss)
While this is certainly not the end all be all guide to cooking quick and easy lunches it is good food for thought. The stark reality is that will get your creative juices flowing so that you are able to prepare wonderful lunches for your own family without having to do too terribly much heavy cooking at the approach.
So that is going to wrap it up with this exceptional food Recipe of Quick Edelweiss. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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