1L cream 24 egg yolks 440g honey (warm) Touch of salt
200g-glucose 300ml water 50 sugar 6g-lavender 2g-salt 2,5 gelatin leaf
420g flour 280g sugar 250 g butter (best quality, unsweetened) 2 large eggs Pinch of salt
Methods and Directions
Warm up the honey in a medium saucepan. Mix it with the cream, and the lightly whisked egg yolk. keep it warm. Pour the mixture in a deep silicon form. Cook in the oven at 90C degrees for 50 minutes.
Bring up to boil the glucose sugar and water, add the dried lavender, infuse for one hour under cling film. Add the salt and the soaked gelatin leaf. Chill the mixture over ice, then fill it into isi espuma guns, use 2 chargers.
Prepare the dough at least 8 hours in advance. In a large whisking bowl combine the flour with the sugar and salt. Add the eggs, mix it roughly, then add the butter. Avoid the dough getting too warm, work on cold surface. Store in the fridge. Bake at 160C degrees for 67 min.
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