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\n-120g of egg whites<\/span><\/b>
\n-50g of sugar<\/span><\/b><\/div>\n
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\nPut the dough in a bag with a 10mm nozzle and make a thick disk of 20cm on baking paper, the diameter of the circle we will use later. <\/i>
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\nHeat over low heat and bring to a boil. <\/i>
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\nMeanwhile, whisk together the yolks, cream powder and sugar. (on the picture there are more yolks, but there are 4 in the recipe).<\/i>
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\nReturn to the stove and cook until it boils, whisking over moderate heat. <\/i>
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\nAdd them to the pastry cream. <\/i>
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\nMix for 2 minutes to disperse gelatin. <\/i>
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\nBeat the egg whites until stiff, adding the sugar as before. <\/i>
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\nAdd the whites to the still warm cream and mix while lifting the whole. <\/i>
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