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Entertainment Anne-Sophie Pic shares a recipe from her great-grandmother, a classic dessert that she cooks in the microwave

15:50  28 january  2021
15:50  28 january  2021 Source:   femina.fr

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For the most starred chef in the world, Anne-Sophie Pic, eggs in the snow are a real family affair. On her Instagram account, she reveals her recipe and her astonishing secret to making them successful: cooking in the microwave.

Anne-Sophie Pic partage une recette de son arrière-grand-mère, un grand classique des desserts qu’elle cuit au micro-ondes © iStock Anne-Sophie Pic shares a recipe from her great-grandmother, a classic dessert that she cooks in the microwave

This is one of the essential desserts of French gastronomy. Soft, light, airy… Eggs in snow have been delighting gourmets for over… 200 years. Close to the "floating island" (which is cooked in a bain-marie in the oven), this dessert consists of only two elements: a custard and sweet and whipped egg whites, then cooked in a saucepan. . For Anne-Sophie Pic , eggs in snow are a real Proust madeleine since they were already on the menu at the restaurant L'Auberge du Pin, run by her great-grandmother, Sophie Pic, in Ardèche. On her Instagram account, the most starred chef in the world, who likes to share her recipes with her subscribers, has revealed all her secrets. The particularity of its version? She adds pink pralines to it and opts for very modern cooking in the microwave. "I add pralines that color and gently sweeten the egg whites. I had fun modernizing the technique for a historic taste: a few seconds are enough to cook the egg whites in… microwave oven! », Confides the chef with 8 Michelin stars.

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Here is Anne-Sophie Pic's recipe for snow egg and pink pralines:

Vanilla custard

50 cl of whole milk 1 vanilla bean 6 egg yolks 125 g of caster sugar

Snow whites

40 g of pink pralines 6 egg whites

70 g of sugar

Vanilla custard


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Heat the milk in a saucepan with the vanilla pod cut in half lengthwise. In a bowl, combine the sugar with the egg yolks, pour in a little hot milk, then return everything to the saucepan. Cook slowly over low heat, stirring constantly, for about 10 minutes. When the custard thickens, remove the saucepan from the heat (if you have a thermometer available, the temperature of the custard should reach 82 ° C). Filter the crème brûlée with a fine strainer into a bowl, then cool it quickly by placing the bowl in a water bath with cold water (i.e. in another larger container filled with cold water. ). Remove the vanilla pod when the cream is cold.

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Whites in snow

Lock the pralines in a clean tea towel. Crush them by tapping them with a rolling pin.

In a salad bowl, beat the egg whites and sugar with an electric whisk, until you obtain fairly supple whites. Then add half of the crushed pink pralines. With a tablespoon, form spheres of mounted egg whites, then place them on a plate. Place the plate in the microwave and cook for 1 min at 600 w. Then leave to cool for 15 minutes outside the oven.

Finishing and dressing

Fill 4 cups with cold vanilla custard, then gently place the egg whites on top. To decorate, gently sprinkle with the rest of the crushed pralines.

Chef's tip: if you don't have a microwave, use the good old bain-marie.

Also discover: Anne-Sophie Pic shares her apple sauce recipe with an unexpected product and it only requires 3 ingredients

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