Jean-François Piège sharing her kitchen secrets with you each Saturday on The Point. The chief 2-star Grand Restaurant in Paris you reserve today, a great classic of French pastry : the floating island in tribute to his grandmother that he serves The Chicken to the pot, its bistro cuisine bourgeois near les Halles in the 1st arrondissement. Her madeleine de Proust is spangled with pink pralines. Egg whites, pralines roses crushed, the powdered sugar, a hint of butter and the round is played. Candy sweet sailing in the English cream that the chef has released the recipe last week. Now it is up to you to do it again. Enjoy !
The recipe : the floating island with pink pralines by Jean-François Piège (2 persons)
market
65 grams of egg whites, 150 grams of pink pralines chopped + some for finishing, 100 g of powdered sugar + a little in the pan, butter for the mold, ½ Litre of custard
The furnace
Preheat your oven to 140 °C. Butter and sugar a mold or a ramekin of 20 cm in diameter. Put the whites in the bowl of a mixer with 10 g of sugar in order to avoid that they grainent. Start gently so that they come up quietly. Increase the speed of the robot and then add 45 g of sugar. Then rotate the robot at full speed in order to tighten the white. Put 45 g of the remaining sugar and continue to beat at maximum speed.
When the whites are perfectly mounted, spread out the chocolate roses crushed in. Mix together using a spatula or a spatula.
Fill the mould or ramekin with the preparation pralines roses. Smooth-the. Bake for 20 minutes, lowering the temperature to 90-100 °C.
Dressage
At the exit of the oven, turn out the preparation in a large soup plate. Get some pink pralines on top. Divide the custard around the floating island.
Consult our folder : Jean-François Piège – to Fall into the Trap
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