Creme polombiers with macaroons and cognac
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Squares stale ladyfingers about 1 1/2 inches across and 1/2-inch thi | |
| 4 | tablespoons | Diluted Cognac (3 parts Cognac, 1 part wat |
| 4 | Egg yolks | |
| ⅓ | cup | Granulated sugar |
| 3 | tablespoons | Flour |
| 2½ | cup | Boiling milk |
| 4 | teaspoons | Vanilla extract -or- |
| 2 | teaspoons | Vanilla extract -and- |
| 3 | tablespoons | Rum |
| 1 | tablespoon | Butter |
| 4 | Egg whites | |
| 1 | pinch | Salt |
| 1 | tablespoon | Granulated sugar |
| 5 | tablespoons | Pulverized macaroons |
Directions
Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl.
Sprinkle with the Cognac.
Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and the macaroons into the hot creme patissiere.
Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons.
Yield: 4 serving
Posted to MC-Recipe Digest V1 #351 Recipe by: TASTE SHOW #TS4890 From: Doc1946@...
Date: Thu, 19 Dec 1996 00:01:49 -0500