Cream Puffs
1 cup of water (240 ml)
2 2/3 cups of sugar (480 g)
12 egg yolks
For the Cream
2 cups of fresh cream (480 ml)
3 tablespoons of sugar
1 tablespoon of flavorless gelatin, white
1/4 cup of water (60 ml)
3 room-temperature egg whites
50 grams of toasted almond flakes, for garnish
Cream Puffs
1 cup of water (240 ml)
2 2/3 cups of sugar (480 g)
12 egg yolks
For the Cream
2 cups of fresh cream (480 ml)
3 tablespoons of sugar
1 tablespoon of flavorless gelatin, white
1/4 cup of water (60 ml)
3 room-temperature egg whites
50 grams of toasted almond flakes, for garnish
PREPARE THE SOFT EGGS: In a small saucepan, bring the water and sugar to a medium heat, stirring until dissolved
Leave it on the stove without stirring until it forms a thin layer
Remove from heat
In another saucepan, off the heat, whisk together the egg yolks and warm liquid in a thin stream, whisking constantly until thickened slightly
Heat over low heat, without boiling, and stir until thickened further
Strain through a fine-mesh sieve
Let it cool and reserve
PREPARE THE CREAM: Whip the cream with 1 tablespoon of sugar until thickened. Reserve
In a small ceramic bowl, sift the gelatin over cold water and let it hydrate for 5 minutes
Heat over high heat in a bain-marie and whisk until dissolved. Reserve
Whisk the egg whites with the remaining sugar until soft peaks form. Reserve
Combine the gelatin with the whipped cream, add the egg whites, and mix delicately
Divide the cream into portions and top each with the soft eggs
Chill in the refrigerator for about 2 hours
At serving time, garnish with toasted almond flakes
(396 calories per serving)
