Ingredients FOR THE CREAM
- 550 g fresh whole milk
- 300 g fresh cream
- 210 g egg yolks
- 55 g raw beet sugar
- 55 g rice starch
- 20 g corn starch
- 1 vanilla pod
Ingredients FOR THE SHORT PASTRY
- 200 g wholemeal flour
- 150 g butter
- 50 g powdered sugar
- 20 g egg white
- 2 g baking powder for cakes
Ingredients FOR CARAMEL SAUCE
- 315 g granulated sugar
- 15 g muscovado sugar
Ingredients TO COMPLETE
- organic cherry compote with low sugar content
- Brown sugar
FOR THE CREAM
Heat the milk with the vanilla pod open lengthwise, bringing it up to 65 ° C. Separately, beat the egg yolks with the sugar and the two starches.
Pour the milk on the yolks, filtering it, and mix with a whisk.
Put back the mixture in a saucepan and cook it up to 85 ° C.
Blend it then with an immersion blender, adding the cream at the same time.
Distribute the cream in 8 cocotte (ø 7 cm), and let them cool in the refrigerator for at least 4 hours.
FOR THE SHORT PASTRY
Jumbled up flour with baking powder, a pinch of salt and cold butter, cut into cubes. When the butter is perfectly incorporated, add the sifted icing sugar and, finally, the egg white. Form a homogeneous dough and let it rest for at least 2 hours in the refrigerator, wrapped in cling film.
Roll it out then to a thickness of 2 mm and cut out biscuits of the same diameter as the cocotte (7 cm) or slightly higher.
Support them on a baking sheet lined with baking paper and bake at 160 ° C for 15-18 minutes.
FOR THE CARAMEL SAUCE
Reheat 185 g of water in a small saucepan, without boiling it.
Heat the sugars in another saucepan, until it has dissolved. Bring it to 180 ° C, then remove it from the heat.
Add the hot water, a little at a time, mixing, paying attention to splashes and mixing well before adding more. You will get a sauce that you will cool down to room temperature.
TO COMPLETE
Turn out the creams and place them on the shortcrust pastry discs. Sprinkle them with a little brown sugar and burn it with a torch. Serve with the caramel sauce and 1 teaspoon of cherry compote.
To know: the original recipe calls for a homemade cherry compote, for a correct balance of flavors and sugars. In season, prepare it like this: collect 500 g of organic pitted cherries, 100 g of raw beet sugar and 10 g of lemon juice in a saucepan, bring to a boil, over low heat, and cook for 10 minutes. Turn off and let cool. Alternatively, try to accompany the cream with an autumn fruit compote, prepared with the same proportions indicated for that of cherries.
