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Pavlova Brown Ripe

RECIPE FOR 12 PAVLOVAS
FOR THE MACERATED CONFIT CHESTNUTS (the day before)
• 96 g of Aubenas candied chestnuts
• 100 g of armagnac

Macerate the chestnuts in armagnac for a day. Drain them before use.

FOR THE ALMOND MERINGUE
• 100 g egg whites
• 70 g flavored brown sugar
• 30 g caster sugar
• 100 g icing sugar
• 45 g lightly roasted raw almonds
0,7 g of sea salt
• 1,5 g lemon zest

Heat the egg whites with the flavored brown sugar and the caster sugar to 55 ° C then put in the bowl of a mixer fitted with a whisk. Cold, add the sifted icing sugar, raw almond powder, fleur de sel and finely grated lemon zest. Pour into a pocket, then poach approximately balls of meringue 25 g on mini-tartlet molds 3 cm in diameter positioned upside down. Cook for 1 approximately hour in an oven preheated to 120 ° C. Finish cooking at 60 ° C for at least another 1 hour.

FOR THE VANILLA BROWN CREAM
• 135 g liquid cream
• 1 vanilla pod
• 75 g milk
• 14 g flour
Recipe for subscribers only

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