ü@ <Must be eaten at once, or will collapse into a flat mess. This dessert was made possible with the change of table etiquette, from all dishes at once, to course-by-course servings.>
CREME PATISSIERE: 250 cc milk 100 g granulated sugar 1 stick vanilla beans 40 g flour 5 egg yolks 8 egg whites 50 granulated sugar 30 cc Kirsch some powder sugar
Make creme patissiere: Mix egg yolk, sugar, and flour in bowl. Blend well. Add heated milk with vanilla. Mix well. Heat mixture in pan for 5 minutes while mixing with wooden spatula. Strain and cool. Add Kirsch and flatten. Whip egg whites in bowl, add sugar in three portions. Add half of 2. into 1. Blend well. Add the remaining half of 2. Mix again. Spread butter on the inside of cocotte and sprinkle powder sugar over it. Pour in the dough from 3. and bake in a 200√C heated oven. Sprinkle powder sugar over finished dessert.