Recipe of Quick Edelweiss

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Edelweiss. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Edelweiss, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Edelweiss delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Edelweiss is 8/10 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Edelweiss using 20 ingredients and 10 steps. Here is how you cook it.

C'est l'épreuve technique de Mercotte dans le meilleur pâtissier

Ingredients and spices that need to be Take to make Edelweiss:

1. Biscuit cuillère :
2. 4 oeufs
3. 100 g sucre
4. 100 g farine
5. Crème chiboust (pâtissière +meringue italienne) :
6. Pâtissière :
7. 250 g lait + vanille
8. 50 g jaunes d'oeufs
9. 60 g sucre
10. 25 g maïzena
11. 25 g beurre
12. 3 feuilles de gélatine
13. Meringue :
14. 50 g blancs d'oeufs
15. 40 g d'eau
16. 125 g sucre
17. Chantilly :
18. 1/4 litre crème fraîche entière
19. 50 g sucre glace
20. Chocolat blanc et framboises

Instructions to make to make Edelweiss

1. Préchauffer le four à 200 degrés. Fouetter les blancs, quand ça mousse ajouterle sucre en 3 fois. Fouetter Jusqu'a obtention d'une consistance ferme, lisse et brillante
2. Ajouter les jaunes battus à la fourchette. Mélanger avec une maryse, puis la farine tamisée petit à petit
3. Mettre à cuire dans un cercle à pâtisserie à bord haut 20 min à 200 degrés
4. Faire une crème pâtissière. Mélanger les jaunes, le sucre et la maïzena. Verser dessus le lait vanillé bouillant. Puis remettre dans la casserole et battre au fouet jusqu'aux premiers bouillons. Verser dans un récipient froid et ajouter le beurre et la gélatine essorée. Mixer au mixeur plongeant. Laisser la crème refroidir
5. Faire une meringue italienne. Monter les blancs doucement. Puis verser dessus le sirop obtenu en chauffant l'eau et le sucre à 120 degrés. Fouetter à grande vitesse 10 minutes. Bien melanger 1/4 de la meringue avec la crème pâtissière puis le reste en mélangeant délicatement à la spatule
6. Procéder au montage. Couper en deux le biscuit
7. Faire une première couche de crème. Ajouter les framboises
8. Recouvrir avec le deuxième biscuit. Le couvrir de crème
9. Recouvrir le tout de chantilly (battre la crème fraîche bien froide avec le sucre glace)
10. Ajouter les copeaux de chocolat blanc et décorer de framboises. Dans la recette de Mercotte le dessus est décoré d'une fleur en sucre blanche à centre jaune (un edelweiss)

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So that's going to wrap this up for this special food Recipe of Perfect Edelweiss. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!