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« le vacherin »
( for 4 people )
Preparation time: <10 minutes, cooking time: 60 minutes

  Meringue:
  • 3 egg whites
  • 1,5 tablespoon caster sugar
  • 100g Praslines powder
  • 100g icing sugar
  • 100g crushed Praslines
  •  
      « chantilly » whipped cream:
  • 25cl single cream
  • 50g icing sugar
  • 1 vanilla bean
  •  
      Ingredients:
  • 25cl vanilla ice cream
  • 80g crushed Praslines
  •  
      Ingredients:
  • 150g hazelnut praliné


  • - Preheat oven to 80°c ( 3

    - Meringue : Beat egg whites with 1,5 tablespoon caster sugar until egg whites are foamy. Gradually add Praslines powder. Sift icing sugar. Gently add icing sugar and crushed Praslines to egg whites

    - Baking : With a tablespoon, make balls of meringue on a baking sheet or on the baking tray lined with waxed paper. Bake at 120°C ( 4 ), during 2 hours. Turn off the oven and let the meringues inside to cool

    - Split the vanilla bean and scratch seeds in the single cream. Add icing sugar and whip this vanilla cream up to getting of a consistency of « Chantilly ». Mix the vanilla ice cream with crushed Praslines. Place a round of meringue at the bottom of each glass. Add a layer of ice cream, crushed Praslines, hazelnut praliné, a layer of « Chantilly ». Repeat 1 time, decorate and serve



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