Tue, 24 November 2015
Ingredients:
6 egg yolk
1 vanilla pod
600 ml of cream
200 gr sugar250 gr soft butter
250 gr plain flour
50 gr cornflour
1 vanilla pod
For the filling
100 gr of soft butter
200 gr icing sugar
1 vanilla pod
75 gr raspberry jam
Method:
Combine egg yolks and sugar,
Split the vanilla pod and scrape out the seed, add to the cream and bring to the boil,
Combine with the egg and sugar mixture, pour into deep ramekins
Place in a deep baking tray and fill the tray with water until the ramekin is half way covered with the eater,
Place in preheated oven @ 100 degrees for 30 minutes.
Allow to cool, and sprinkle the top with sugar, using a blowtorch caramelise the sugar and serve
Pre heat the oven to 190 degrees c, line a baking tray with parchment
Combine all the ingredients for the cookies in a mixing bowl, on a low speed until the mixture forms a smooth paste, fill a piping bag with a star shapes nozzle and pipe onto the baking tray.
Bake for 10 -12 minutes, and transfer to a cooling rack.
To make the filling combine the butter vanilla and sugar in a mixing bowl on a high speed with a whisk attachment until light and fluffy,
Fill a piping bag and gently pipe on to the bottom of the biscuits, top the butter cream with a little jam and stick the two halves together, decorate with a little icing sugar
