Crème à Saint-Honoré (Saint-Honoré Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crème Pâtissière
- 16 egg whites beaten to a very firm snow
Instructions
- Prepare the Crème Pâtissière as indicated above.
- While it is boiling, add the 16 egg whites beaten to a very firm snow.