Recipe :
Base:
Use the buttercookie’s dough recipe OR:
250 gr all purpose flour
40 gr. sugar
40 gr. butter of cow milk
1 egg
1 pinch of salt
8 gr. of dry yeast
100 gr. of milk
enough material for 4 small pyrexes
Grease the pyrexes with cow butter milk and spread the dough with your hands
At 185 degrees Celsius (not in fan/air) bake for 25 minutes or so , depending on the strength of your oven and check with the knife or toothpick if it is dry inside, then stop baking .
Let the dough cool in the pyrex. On top, put either pastry cream , or the mixture I made with honey and katiki Domokou(it’s a spreading cheese, lightly salted) . Over the cream, I put my swiss meringue and cinnamon, syrup of plum preserves or any sweet you wish .
Meringue ingredients:
Egg whites (4 ) , granulated sugar ( 250 g ) or powdered ( 250 g ) , depending on whether you put in a bain marie the egg whites with the sugar(granulated sugar) for 4 minutes and stir constantly with a whisk, or not(powered sugar) . Natural vanilla extract, 1 teaspoon or 1 teaspoon vanilla powder . 1 teaspoon squeezed lemon juice. Mix sugar , egg whites and lemon juice in a stainless steel or heatproof bowl of stainless steel Basin and place this stainless steel basin over a saucepan with a little boiling water (in a double boiler) for 4 minutes with the wire , stir continuously and fast, until to see with your hand that the sugar has melted . Then, put the processed egg whites in your stainless steel mixer bowl and start beating them slow with the whisk attachment and then quickly for at least 10 minutes until the meringue is ready and has stiff ends .
If you do not use it directly , I cover the bowl with a cling film and place in the refrigerator . Withstand for 5 days at least .
Bon appetit !