ILES FLOTANTES

BASIC FRENCH PASTRIES
ILES FLOTANTES
Preparation time	Cooking time	Total time	student
40 mins	10 mins	60 mins	2 pax

French Meringue
Ingredients	Quantity (Gr)
Egg whites	210
Sugar	60
Total	270

1 recipe for 2 student

               Procedure:

1. Simmer the 500g milk from the Crème Anglaise

2. Whip together egg whites speed 7 to 8 then add when semi                
                  whip add sugar gradually, use stiff but not dry

3. Using a piping bag pipe round,

4. Poach each “island” in the simmering milk (30 sec each side)

                                                                                    

Vanilla Crème Anglaise
Ingredients	Quantity (Gr)
Anchor Milk	250
Sugar	40
Egg yolk	38
Vanilla pod	1/4 nos
Total	328

1 recipe for 2 student

               Procedure:

1. Boil milk with vanilla pod and half the sugar

2. On the side, whisk together egg yolk and remaining sugar

3. Temper egg mixture with some warm milk while whisking

4. Pour egg mixture back into saucepan

5. Cook the mixture on a double boil with a thermometer at
                   83 degree

5. Strain and refrigerate until cold (2hrs – 2 days)

deco:

Caramel deco