Creme Polombiers with Macaroons and Cognac2015-07-24
- 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
Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.
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.
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.
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.