Vanilla Petit Fours with Meringue

Name: Vanilla Petit Fours with Meringue
Ingredients: 5 eggs; 5 tablespoons of cornstarch; 1/2 cup of all-purpose flour; 2 teaspoons of active dry yeast; 1/2 teaspoon of vanilla extract; Filling:; 2 tablespoons of cornstarch; 4 tablespoons of cornstarch; 1 cup of milk; 1 egg yolk; 1 teaspoon of vanilla extract

1
5 eggs
2
5 tablespoons of cornstarch
3
1/2 cup of all-purpose flour
4
2 teaspoons of active dry yeast
5
1/2 teaspoon of vanilla extract
6
Filling:
7
2 tablespoons of cornstarch
8
4 tablespoons of cornstarch
9
1 cup of milk
10
1 egg yolk
11
1 teaspoon of vanilla extract

Ingredients

1
5 eggs
2
5 tablespoons of cornstarch
3
1/2 cup of all-purpose flour
4
2 teaspoons of active dry yeast
5
1/2 teaspoon of vanilla extract
6
Filling:
7
2 tablespoons of cornstarch
8
4 tablespoons of cornstarch
9
1 cup of milk
10
1 egg yolk
11
1 teaspoon of vanilla extract

Directions

1
Beat the eggs until they become frothy
2
Add the cornstarch and beat for 5 minutes in a mixer
3
Sift the flour with yeast and add to the beaten eggs, mixing delicately
4
Add the vanilla extract and pour into a greased 34 cm x 22 cm dish
5
Bake in a moderate oven (180°C) preheated for about 25 minutes or until lightly pressed with your finger
6
Let it cool for 10 minutes in the dish
7
Unmold and cut into squares
8
Cut each square in half horizontally
9
On the bottom, make a slight indentation with your finger tip
10
Fill with cream
11
Place the other half on top
12
Press down and reserve
13
Repeat this process with all the squares
14
For the filling: mix the cornstarch with milk
15
Add the egg yolk, mixing well
16
Heat over low heat, stirring constantly until thickened and smooth
17
Add vanilla extract, mixing well, and let it cool to use
18
Prepare the meringue (see recipe) and decorate as desired