Raspberry cream-fraîche omelettes

Name: Raspberry cream-fraîche omelettes
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 4 Eggs (size M); 40 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 20 Flour; 20 g Cornstarch; 400 g Whipped cream; 50 g Fresh cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 g Raspberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp crushed pistachios; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

4 Eggs (size M)
40 g Sugar
2 packages Vanillin sugar
1 pinch Salt
20 Flour
20 g Cornstarch
400 g Whipped cream
50 g Fresh cream
7-10 Tbsp grated rind of 1/2 untreated lemon
125 g Raspberries
7-10 Tbsp Icing sugar
7-10 Tbsp crushed pistachios
baking paper

Directions

1
Separate eggs. Beat egg whites until stiff. Gradually add sugar, 1 packet of vanillin sugar and salt. Fold in the egg yolk. Mix flour and starch and fold into the egg mixture.
2
Pour the sponge mixture into a piping bag with punched spout and squirt 5 circles (10-11 cm Ø) each onto 2 baking trays covered with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 225 ° C/ convection oven: not blessed/ gas: level 4) for 8-10 minutes.
3
Take out and turn over onto a damp tea towel with the baking paper facing upwards. Brush the baking parchment with water and remove carefully. Cover omelettes with a 2nd damp tea towel and let them cool down.
4
In the meantime whip the cream until stiff. Stir in crème fraîche, remaining vanillin sugar and lemon peel. Pour the cream mixture into a piping bag with perforated spout and fill the omelettes with it. Put raspberries into the omelettes, dust with icing sugar and decorate with pistachios.
5
Arrange on a plate.