Creme Polombiers with Macaroons and Cognac

  • Yield : 4 servings
  • Prep Time : 25m
  • Ready In : 25m
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  • 6 squares of stale ladyfingers, about 1 1/2 inches across and 1/2-inch thick
  • 4 tablespoons diluted Cognac (3 parts Cognac, 1 part water)
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons flour
  • 2 1/2 cups boiling milk
  • 4 teaspoons vanilla extract, or 2 teaspoons and 3 tablespoons rum
  • 1 tablespoon butter
  • 4 egg whites
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • 5 tablespoons pulverized macaroons, divided


Step 1

Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.

Step 2

Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter.

Step 3

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and 3 tablespoons of the macaroons into the hot creme patissiere.

Step 4

Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons.


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