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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

France

Crème Saint-Honoré

Serves 5

| French cuisine Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a dessert cream. It can be additionally flavoured with liqueur, pralin, orange peel, etc.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 pint crème pâtissière, still hot
  • 8 egg whites
  • a few drops lemon juice
  • 1 pinch of salt
  • 2 Tbsp superfine sugar OR granulated sugar

Method

  1. Mix any additional flavourings into the crème pâtissière.
  2. Whip the egg whites with the salt until soft peaks form.
  3. Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.
  4. Stir a quarter of the egg whites into the hot custard.
  5. Fold the rest of the egg whites in and chill before use.