van

  1. E

    Pecan Pie

    3 eggs - lightly beaten 225 ml sirop maize 200 g sugar 30 g butter 1 tsp van - 350 ml pecans =In Pâte, thin. 350F ~50mns
  2. E

    Meringue Swiss

    6 whites 200 g sugar 0.5 tsp van. =Whip whites stiff, add 1Tbsp sugar, beat till glossy. Fold in remaining sugar & van Moule beurré & sucréBring bain marie to boil with moule, put in 350F for ~35-45mns depending on size. Should shrink to origional size after cooking. Serve immediatly
  3. E

    Meringue Japonais

    25 g cornstarch (optional) 125 g almonds - powdered - 100 g sugar - 100 g sugar 5 whites - 0.5 tsp van =Whip 3. , fold in 1., 2., & 4.
  4. E

    Biscuit Mousseline

    5 yolks 250 g powd. sugar - 5 whites - 125 g flour 125 g cornstarch 25 g van. sugar =400F 30 mns
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