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Would you like a sweet piece of coffee? Are you melting in front of the patisserie window? We have a recipe for fragile homemade lascivions for you.
210 g egg whites- 440g crystal sugar
- 115g icing sugar
- 260g grated coconut
For the cream:
- 500ml whole milk
- 75 g starch
- 100g semolina sugar
- 5 egg yolks
- 500g butter
- 1 custard powder
On the grill:
- 400g semolina sugar
- 20g butter
- 180g hazelnuts
How
1 Start with a grillia. Spread the nuts on a baking sheet and place in an oven heated to 180 °C for 8 minutes. After baking and cooling, get rid of them. Put the sugar in the pot, add a tablespoon of butter and, on a low flame, leave to dissolve without stirring until the caramel has started to form.Place the nuts in it. Pour the mixture on to baking paper and mix after cooling
2 Make a broth from half the sugar. Put the sugar in a saucepan and pour water. Put on a flame and cook until the sugar has 120 °C. Put the egg whites and the other half of the sugar in a bowl from the robot and start to sting. Once the broth is ready, pour it to the egg whites and whisch completely to the cold. Stir the coconut mixed with icing sugar into the snow. Preheat the oven to 200ºC.
3 Place the stencils on a baking sheet and carefully spread the snow mass with a snail. Remove the template. Bake the laskons more violently for about thirty seconds. Then reduce the temperature to 80ºC and season for thirty to forty minutes. If you do not have a stencils,simply put the mass in a pastry bag and squeeze on to a baking sheet.
4 Put the milk to boil. Egg yolks, custard and starch, mix the sugar and pour hot milk into the mixture. Mix and return to the flame and cook until thickened. Allow to cool completely. Then send the butter and grillias to the mixture.