World Christophe Michalak unveils his secret dessert recipe to never spoil egg whites and it's very appetizing

15:10  26 november  2020
15:10  26 november  2020 Source:   femina.fr

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With three times nothing and a lot of creativity, pastry chef Christophe Michalak works wonders. The proof with this dessert recipe which allows him to never waste egg whites.

Christophe Michalak dévoile sa recette secrète pour ne jamais gâcher de blancs d’œuf et c’est très appétissant © iStock Christophe Michalak unveils his secret recipe for never wasting egg whites and it's very appetizing

Cooking is all about sharing. Christophe Michalak has made this his philosophy and continues to pass on all his pastry secrets to his Instagram followers. After revealing the recipe for his son's favorite tart , his chocolate flan or his almond fondant , the former pastry chef of the Plaza Athénée unveils this time his trick to never waste whites of egg. A preparation that can often remain on our hands after making pasta with carbonara , mayonnaise or breadcrumbs … “Last week, I offered you a recipe for maple syrup ice cream ... I had used 5 egg yolks ... Here is how I bounced back and used the 5 remaining egg whites, ie 150 grams, ”explains Christophe Michalak in the preamble to his Instagram post. Instead of wasting them, the chef simply recycles them into a dessert recipe: “an all-terrain, versatile and delicious meringue”. Easy to make, it just requires a little patience as it needs to cook for about three hours.

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Here is Christophe Michalak's “all-terrain” meringue recipe:


5 egg whites A little caster sugar 150 g brown sugar 60 g ground hazelnuts 1 tablespoon cornflour A pinch of flower of salt Buckwheat or hazelnut or sesame seeds Icing sugar

Preheat the oven to 130 ° C.

Whisk all the egg whites with a pinch of caster sugar. When the meringue is mounted, add using a spatula and three times the following mixture:

150 g of brown sugar

60 g of ground hazelnuts

1 tablespoon of cornstarch

A pinch of fleur de sel

Arrange everything on a baking sheet with a baking sheet. Sprinkle with buckwheat seeds (or sesame, hazelnut ...) and a little icing sugar.

Bake for about 3 hours at 130 ° C, the result should be very crisp.

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The royal origins and the (easy and foolproof) recipe for the custard tart .
© Gzen92 / CC BY-SA 4.0 In "Historically yours", Olivier Poels explores the origins of a pastry from England and which is available in many countries: custard. And more particularly the tart au flan, also called custard custard. Olivier Poels takes the opportunity to deliver the authentic recipe. This is a very popular pastry, which can be found as much in bakeries as in the kitchens of French households: the tart au flan.

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This is interesting!