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World The floating island with pink pralines by Jean-François Trap

15:05  01 august  2020
15:05  01 august  2020 Source:   lepoint.fr

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The floating island . Published on 07/25/2020 17:41. No savarin mold Use a round soufflé mold ø 20-21 cm. Prefer a glass fire or porcelain mold very finely buttered and floured. Add a few pink pralines roughly crushed.

Aug 30, 2018 - La Poule au Pot Restaurant | Jean - François Trap . Paris City Lights Places To See Branding Design Trap Wanderlust French Classic Snails Frogs.

  L'île flottante aux pralines roses de Jean-François Piège © Supplied by Le Point

Jean-François Trap shares his cooking secrets with you every Saturday at Le Point. Today, the 2-star chef of the Grand Restaurant at Paris has a great classic of French pastry in store for you: the floating island in tribute to his grandmother, which he serves at La Poule au pot , his bistro in bourgeois cuisine near Les Halles in the 1st arrondissement. His Proust madeleine is studded with pink pralines. Egg whites, crushed pink pralines, powdered sugar, a hint of butter and you're done. A sweet treat sailing in the custard that the chef revealed to you in the recipe last week . Now it's up to you to do it again. Treat yourself !

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A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar, and vanilla extract then quickly poached.

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The recipe: the floating island with pink pralines by Jean-François Piège (2 people)

At the market

65 g of egg whites, 150 g of crushed pink pralines + a few for finishing, 100 g of powdered sugar + a little in the mold, butter for the mold, ½ liter of custard

In the oven

Preheat your oven to 140 ° C. Butter and sugar a mold or a ramekin 20 cm in diameter. Put the whites in the bowl of a mixer with 10 g of sugar to prevent them from graininess. Start slowly so that they go up slowly. Increase the speed of the robot then add 45 g of sugar. Then run the robot at full speed to squeeze the blanks. Add the remaining 45 g of sugar and continue beating at maximum speed.

When the whites are perfectly mounted, disperse the crushed pink pralines in them. Mix the whole with a spatula or a maryse.

Fill the mold or the ramekin with the pink praline mixture. Smooth it out. Bake for 20 minutes , lowering the temperature to 90-100 ° C.

Dressage

Out of the oven, turn out the preparation in a large deep plate. Spread a few pink pralines on top. Distribute the custard around the floating island.

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