Oeufs A La Neige Snow Eggs Recipes

OEUFS A LA NEIGE

Steps:

• Line a baking sheet with parchment paper.
• Put the sugar and water in a saucepan and heat over medium heat.
• Stir until the sugar is dissolved.
• Add the almonds and, while stirring, let it slowly caramelize.
• When the syrup is golden brown, turn off the heat and pour the almonds on baking paper.
• Let it cool, then break into small pieces.
• Put the milk in a pan and heat.
• Place the egg whites with a pinch of salt in a bowl and start mixing at medium speed.
• When you see that a few peaks appear, gradually add the sugar.
• Mix until the egg whites are stiffened (and when you hold the bowl upside down no egg white drips).
• When the milk boils, turn the heat to low.
• With two spoons make ovals of the egg white and gently let the oval slide into the milk.
• Cook for 1 minute and then turn to the meringue. Continue to cook for one minute then gently remove the meringue with a slotted spoon from the pan. Store on a plate.
• Repeat until all the egg whites are cooked. Note that you do not cook a lot of meringue at the same time in a pan, work in batches.
• Don't discard the milk because you need it for the Creme Anglaise.
• In a bowl mix the egg yolks, sugar, salt, and vanilla with a whisk until you are left with a pale yellow mixture.
• Pour the hot milk slowly while stirring well to the egg yolks.
• Pour the contents of the bowl back into the pan and cook over low heat while stirring with a wooden spoon. The creme Anglaise should never boil (in that case you get lumps)
• The creme Anglaise is ready when your finger makes a stripe across the wooden spoon pull and you still see it after 10 seconds.
• Divide the creme Anglaise into 6 glasses or plates.
• Put the vanilla cream meringue on top.
• Sprinkle some almond praline over the meringue.

OEUFS A LA NEIGE (SNOW EGGS)

Steps:

• Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
• Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
• Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
• Strain the milk.
• Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
• Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
• Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.

OEUFS A LA NEIGE

Steps:

• For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes. Decrease the heat to maintain a simmer.
• Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water. Whisk continually until the sugar has dissolved and the mixture lightens in color, doubles in volume, and reaches 140 degrees F, 3 to 4 minutes.
• Place the bowl on the stand mixer and, using the whisk attachment, whisk on high until stiff peaks form and the meringue has cooled slightly, approximately 7 minutes. Set aside.
• To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar, and vanilla bean into a 2-quart saucier, cover, and set over high heat. Bring the mixture just to a simmer, approximately 5 minutes. Uncover, decrease the heat to low, and maintain a temperature of 180 to 190 degrees F.
• Use a 1-1/2 ounce disher to scoop the meringue, 4 at a time, into the milk, and poach for 3 minutes. Gently flip with a slotted spoon and cook until firm to the touch, another 3 minutes. Remove to a tea towel-lined half sheet pan. Repeat with the remaining meringue mixture, maintaining the temperature of the milk to make sure it does not boil. Hold the meringues at room temperature until ready to serve, or store in an airtight container over night. (Can be made a day ahead and stored, and kept covered in the refrigerator.) Decrease the heat to low and keep the milk warm in the pan.
• To finish the neige: Whisk together the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightened in color, approximately 2 minutes. Slowly add half of the milk mixture, whisking constantly. Return the entire mixture to the saucepan over low heat, and stir frequently with a spatula or wooden spoon until the sauce has thickened slightly and coats the back of the spatula or spoon, 8 to 9 minutes. You should be able to draw a line on the back of the utensil with your finger.
• Strain the sauce through the fine mesh strainer into a bowl set over an ice water bath and stir until chilled. (Can be made a day ahead and stored, covered in the refrigerator.)
• To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with 2 oeufs. Sprinkle on pistachios, if desired.