For the biscuits:
4 tablespoons of sugar
4 tablespoons of flour
2 tablespoons of milk
For the mousseline raspberry cream:
25 cl milk
4 egg yolks
15 g flour
75 g raspberry coulis
For the decoration:
Small decorations made of chocolate or sugar
Preparation of the dough
Beat the egg whites with a pinch of salt until stiff
Beat the egg yolks with the sugar.
Stir in flour and milk.
Incorporate the egg whites by lifting the dough.
Pour the mixture on a baking tray lined with grease-proof paper.
Bake for about 10 minutes at 180° C
Preparation of the mousseline Cream
Boil the milk in the saucepan
Blanch the sugar with the egg yolks and add the flour.
Mix until getting a smooth cream.
Stirring, pour the boiled milk on the mixture and pour it back into the pan.
Return the pan to the heat and whip
When the mixture thickens, cook for 2 minutes without stopping stirring.
Off the heat, add the raspberry coulis while whisking, and add 50g butter.
Leave to cool.
Return the biscuit on a damp cloth.
Using a brush, soak the biscuit in a mixture of sugar + water.
Spread the cream with raspberry and roll gently to form a log.
Cover the log with pink almond paste previously spread with a rolling pin between two pieces of baking paper.
Decorate according to your wishes …
Happy Holidays !