Buckwheat tuille biscuits with fig custard cream


Makes about 25

For the biscuits:
  • 60g buckwheat flour

  • 80g Icing sugar

  • 20g corn flour

  • 80ml double cream

  • 40ml milk

  • 60g (2 small) egg whites

  • 20g caster sugar
For the fig custard:
  • 200ml milk

  • 2 egg yolks

  • 40g caster sugar

  • 10g plain flour

  • 10g corn flour

  • 20g unsalted butter

  • 60g fig jam (adjust to taste)

  1. To make the biscuits, place the buckwheat flour, icing sugar and corn flour in a bowl and lightly mix. Pour in the double cream and milk and mix well. Place the egg whites and caster sugar in a separate bowl then whisk to the ‘ribbon stage’ (it folds into ribbons as you lift the whisk). Carefully fold the meringue into the buckwheat mixture with a spatula and rest in the fridge for about an hour.

  2. Preheat the oven to 150ºC. Spoon the mixture onto baking sheets, each biscuit about 2.5cm diameter, and bake for about 15 minutes.

  3. To make the custard, place the milk in a pan and bring to the boil, then remove from the heat. Whisk the egg yolks with sugar in a bowl until pale and creamy. Sift both flours into the egg mixture and mix well. Pour the hot milk into the mixture, whisking constantly, return it to the pan and cook over medium heat, stirring all the time, until the custard thickens. Remove from the heat and blend in the butter. Mix in the fig jam when the custard is cool.

  4. To serve, spoon over (or pipe) the custard onto the biscuits, then top with another biscuit, dusted with some icing sugar if desired.

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