Michel & Augustin shared with us a recipe to cook with their delicious shortbreads! Les petits sablés ronds et bons!
For 2 gourmets
4 eggs (2 whole eggs, 2 egg yolks)
7 Oz of sugar
1.8 fl Oz of orange juice
1 orange zest
3.2 Oz of butter
6 Petits Sablés Michel et Augustin (ie 40g)
1.8 fl Oz of liquid cream
And again 0.8 Oz of sugar for the whipped cream
Get it done ! (20 minutes)
Extract orange zest and squeeze juice.
Heat in a saucepan zest and juice until it boils.
In a bowl, mix the butter, 3.5 Oz of sugar,
zest and juice.
In another bowl pour the 2 eggs, the 2 egg
yolks and the rest of te sugar.
Using a whisk, blanch eggs (whisk
vigorously), then pour the filtered juice.
Pour back into the pan and allow to thicken by
boiling 1 minute. Let it cool.
To make the whipped cream, whip together
the sugar and cream.
At the bottom of the glasses, drop slightly
crushed biscuits and cover with orange.
Every month we share in our magazine a French recipe. Try us: http://www.bonjourfrenchfood.com