CRÈME ANGLAISE WITH VANILLA SPONGE CAKE AND FRESH BERRIES

cooking

Vanilla sponge cake

• Beat eggs with sugar and Bourbon vanilla seeds.
• Add flour.
• Bake at 180 °C for 25–30 minutes.

Crème anglaise

• Bring the cream with vanilla to a boil.
• Beat the egg yolks with caster sugar; add it to the warm vanilla cream, stir.
• Cook at 85 °C until thickened.

Tuile garnish

• Whisk the egg whites with powdered sugar.
• Add the melted GRANDPRO Tart margarine, flour, and salt. Mix the ingredients until the batter is smooth and refrigerate it for 10 minutes to stabilize.
• Spread the batter over the silicone tuile mold.
• Bake at 180 °C with convection for 5 minutes.

Plating the dessert

• Cut the sponge cake into cubes and put it on the bottom of the plate.
• Place the crème anglaise on top.
• Decorate with the tuile garnish and fresh berries.