Ingredients
Pate a Feuillantine:
115g softened butter
115g icing sugar
3 egg whites
115g soft flour
Creme Chantilly:
400ml whipping cream
80g icing sugar
Vanilla
Coulis Rouge:
400g raspberries
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Pre-heat the oven to 170C (340F) 2) Cream the softened butter and the icing sugar together until pale and light. 3) Lightly break the egg whites with a pinch of salt: slowly incorporate them into the butter and sugar mixture. Fold the sifted flour into this. 4) Spread the paste over a round stencil set on a well-buttered baking sheet. Repeat the process for all of your wafers. 5) Bake in oven until light golden brown. Remove them from the baking sheet immediately, and then lay them onto a flat surface to set. 6) Whip the cream with the icing sugar and flavour it with the fruit coulis. Place the whipped cream into a piping bag with either a plain or a fluted nozzle, and pipe in a rosette fashion onto 2 of the biscuits per portion. 7) Push the raspberries into the piped cream. 8) Lay one of the piped biscuits on top of the other with one plain to finish. Decorate with the icing sugar and pour the coulis around. Enjoy :-)
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta