3 1/2 tablespoons of butter
1/2 cup of fresh heavy cream (120 ml)
4 teaspoons of vanilla extract
4 eggs
4 tablespoons of all-purpose flour
2 tablespoons of water
8 egg whites
1/3 cup of cornstarch (60 g)
1 tablespoon of confectioner's sugar (to dust)
3 1/2 tablespoons of butter
1/2 cup of fresh heavy cream (120 ml)
4 teaspoons of vanilla extract
4 eggs
4 tablespoons of all-purpose flour
2 tablespoons of water
8 egg whites
1/3 cup of cornstarch (60 g)
1 tablespoon of confectioner's sugar (to dust)
Preheat the oven to 220°C (very hot)
Medium saucepan over high heat, cook butter with heavy cream and 2 teaspoons of vanilla extract, stirring occasionally with a wooden spoon, until it starts to boil
Transfer this mixture into an oval refractory dish of 23 cm x 33 cm and reserve
In a medium bowl, combine eggs, all-purpose flour, water, and remaining vanilla extract
Mix well. Reserve
With an electric mixer, beat egg whites until they become soft peaks
Gradually add cornstarch, beating always until stiff peaks form (approximately 4 minutes)
Combine the mixture with the reserved egg mixture and mix delicately
Transfer 1/3 of this mixture into the reserved refractory dish, placing it lengthwise in the center of the prepared sauce
On either side, place another 1/3 of the mixture
Repeat with the remaining mixture
Bake in a preheated oven until firm (approximately 10 minutes)
Dust with confectioner's sugar and serve immediately
291 calories per serving
