Crème Saint-Honoré
Ingredients
- 1 pint crème pâtissière, still hot
- 8 egg whites
- a few drops lemon juice
- 1 pinch of salt
- 2 Tbsp superfine sugar OR granulated sugar
Instructions
1. Mix any additional flavourings into the crème pâtissière.
2. Whip the egg whites with the salt until soft peaks form.
3. Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.
4. Stir a quarter of the egg whites into the hot custard.
5. Fold the rest of the egg whites in and chill before use.
