Professional Baker Teaches You How To Make ILES FLOTANTES!
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- Опубликовано: 29 авг 2024
- Floating islands or Iles Flotantes in French is made of little meringue "islands" floating in crème anglaise and drizzled with caramelized sugar. Recipe ingredients and baking instructions below
Iles Flotantes recipe ingredients:
Meringues & Crème Anglaise
- 2 cups (500 mL) 2% or whole milk, plus extra to top up
- 1 Tbsp (15 mL) vanilla bean paste
- 6 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1 tsp (5 mL) cornstarch
Caramelized Sugar
- 1 splash water
- 1 tsp (5 mL) lemon juice
- ⅓ cup (70 g) granulated sugar
DIRECTIONS
Meringues & Crème Anglaise
1. Pour the milk into a wide saucepan and whisk in the vanilla bean paste. Heat this on medium-low.
2. Whip the egg whites in a stand mixer fitted with the whip attachment or using electric beaters on high speed until the whites are frothy, and then slowly pour in 2/3 cup (140 g) of the sugar while whipping, and continuing to whip until the whites hold a stiff peak when the beaters are lifted. Fold in the cornstarch.
3. Make sure that the milk is hot, but not showing signs of bubbling at all. Use two large spoons to shape and drop ovals of meringue into the hot milk, leaving space between the meringues. Poach the meringues, uncovered, for 5 minutes in total, and gently flipping them over halfway through cooking. Use a slotted spoon to lift the meringues out to a dish to cool. Continue in batches until all of the meringue has been used, getting 16 meringue portions (2 per person). Chill these until ready to serve.
4. Strain the milk into a fresh medium saucepan (and top up the milk to equal 2 cups/500 mL again) and bring to just below a simmer on medium heat. Whisk the reserved 6 egg yolks in a bowl with the remaining 1/3 cup (70 g) of sugar. Slowly pour the hot milk into the yolks while whisking, until all has been added. Return this to the pot and stir with a wooden spoon over medium heat until the custard coats the back of a spoon. Strain the custard into a clean bowl and cover with plastic wrap so that it is directly over the surface of the custard. Cool this to room temperature, then chill completely before serving.
5. To serve, ladle spoonfuls of crème anglaise into the bottom of a flat dish and top with 2 meringues and then prepare the caramelized sugar.
Caramelized Sugar
1. For the caramelized sugar, add a splash of water and the lemon juice to a small saucepan and then add the sugar. Bring this up to a full boil over high heat without stirring, but occasionally brushing down the sides of the pan with water, cooking until caramelized, about 2 minutes. Remove the pan from the heat, let cool a moment, and then use a spoon to drizzle the caramelized sugar over the meringues and custard (the chilled sauce & meringue will immediately cool & set the sugar). Serve immediately.
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I grew up eating these every Christmas and other special occasions (thanks to my Grandmother), and we knew them as "Ilhas Brancas" ("White Islands", in Portuguese).
My Grandma didn't do the sugar finish, though, she'd sprinkles a bit of cinnamon and add a raising on top of each island.
Good times... :)
who named u?
sis has a drawer full of sugar
We STAN a good ice qween
😂😂😂if I did I would be baking all day
I just made it! It isn't that difficult to make, and tastes wonderful! Thank you Anna for sharing this amazing recipe!😍
It's called "madártej" (=bird's milk) in Hungarian and it's very popular here.
You can poach it in half milk half water. It makes it more fluffy. Kisses from France
yeah but I think this is about not adding an extra step. anyone tried both ways? I believe your claim just want to know if its worth the extra hassle
@@MindbodyMedic yes it is worth it
Rom Roc thank you
@@MindbodyMedic this is really easy to make
Mwah
In Croatia 🇭🇷 we have our own similar dessert called Paradizot. It also has butter cookies (petit beurre) on the bottom and grated chocolate on top 🍫 We also add orange/lemon peel and rum on top of the butter cookies. It's delicious 😋 This lifts the dessert on another level.. Try it. You won't regret :)
Brings back memories of me when I studied at the Hotel School. We cooked lots of traditional French recipes and I remember making these and loving it 😍 I'm totally in ❤️ with your beautiful kitchen.
I am impressed with the way it has been explained very easy and to the point.
Thank you for this simple and straightforward Explanation!
My grandma was doing this too, sometimes when she asked us grandkids what we would like to eat dessert 🤗, and it's called madártej in magyar, miss those times
You're a great Chef , your techniques help me so much, and makes me get a better Chef
Like 6!!! Love your recepie! Love your voice!!! God bless you!
We call this "farófias" in Portugal. One of my favourites.
Muchas Gracias. Me encantan tus postres eres maravillosa 😍
Delicious
These look amazing, I bet they taste great too!
you made it exactly the way they make it in France.
Very nice dessert great
I love it so much, you are amazing so i will do for my kids thank you so much Candy Queen
Wow amazing
Did you only use 3 egg whites for this recipe (on video)? Thank you for the recipe, it is my favorite dessert.
I always thought this was Hungarian - Madar tej, or Bird's milk!
My aunt made it too.
This recipe belong to Romania.. this is our recipe.. and yes.. it's called bird's milk
@@dianalazar9531 How come?
@@dianalazar9531 no, this is a french recipe....
Don't claim something to be yours which is not!
This is the best explanation ive seen
Love your video ! I'm going to try to make it with erythritol sweetener.
Totally new n yummy dessert for me .
Wow
holy sugar. I need to try this
Nice recipes Anna👍
For those on keto - I used erythritol and it worked 🙌🏻☺️
Yes, at last I found it.
I have been looking for this meringue dessert recipe. And this one it's quite easy to make. Thank you😄.
Love it, must try to make it, but on other hand I am a bit scare, it might all go wrong.
So delicious!!!! 💓💓💓💓
For regular people, Creme Englai is "Custard"
Needs some fruit. Maybe a little raspberry coulis.
nitelite78 or maybe a little Touch of Chocolate Syrup
I don't want the fruit, glad she left that shit out
There are no fruit in the original recipe and, imo, that's how it should remain... ;-)
My majka made the best madartej.... 😋
2:21 sounds like a jbl speaker turning on lol
i never had an egg as a meal or a side dish. no omelette or no boiled eggs. but when i was in france i had to eat those because these because these were the only things expect bread i think i could eat as a picky eater
Cool
Tell me how I can end your suffering.
What happened to your voice Anna? I hope you’re okay
Anna, in the video you use 3 egg whites, the written recipe uses 6?
How many favorites do you have, Anna?
Can I add vanilla essence instead of vanilla bean paste?
Doodh 🦜
Vanilla bean paste 🦺
Egg whites 🍀
Sugar,🚥
Cornstarch 🕓
Water 🧽
Lemon juice 💺
Sugar 🎎
Why the cornstarch in the egg whites? Is it a stabilizer?
Also known as Schneenocklern...
Çok şeker annecim
Is this recipe in your newest cookbook? I can't find it. Please let me know what page.
Great recipe and simple to follow steps, thank you.
Would've been better decorated with rolls of caramelized sugar hairs.
Sugar, sugar, more sugar 👌🏻
I just wanted to know whether it tastes good or all egg
It doesn't taste of egg at all, there's so much sugar in it, it tastes more like a marshmallow.
yo that's bird's milk. grew up with that
So its practically an egg dessert
*casually opens a drawer full of sugar*
Did she say "oh crap" at the end?
"crackle"
Is corn starch same as corn flour
You manage to make a very easy recepy into a complicated one…😂
Šne nokli 😜🇲🇰
Anyone tried this recipe?
sano far yes and it turned out perfect
Como para ver en español
👉🏼ruclips.net/user/cocina
🙌
What does it tastes like
custard+merengue
Sugar
Eja Sabree taste like milk and sugar
yummy milk
Yum yum 1st
Thank you for this amazing recipe. Your presentation and explanations are flawless!
Great job!!!
Delícia! Gengibre ´r ótimo para garganta com rouquidão, é só mastigar um pouco.
The sugar is in a drawer, uncovered ,ugh....this is so delish....
Bakers need immediate access to sugar! :)
No no! You don’t add corn starch!
Oh no! No cornstarch. I have never seen anyone ruining it with cornstarch. Hungarians never use starch in this fluffy light delicious recipe. The recipe is originated from Hungary
This recipe is a XVII century french recipe
Worst quinell I’ve ever see.
You are stealing all of my ideas!
Meh
Don’t add sugar to the merengue
My floating island on heat were fluffy and white...the moment I put them on the dish they shanked and the color got dull...
Can I add vanilla essence instead of vanilla bean paste?