-120g of egg whites
-50g of sugar
Put the dough in a bag with a 10mm nozzle and make a thick disk of 20cm on baking paper, the diameter of the circle we will use later.
Heat over low heat and bring to a boil.
Meanwhile, whisk together the yolks, cream powder and sugar. (on the picture there are more yolks, but there are 4 in the recipe).
Return to the stove and cook until it boils, whisking over moderate heat.
Add them to the pastry cream.
Mix for 2 minutes to disperse gelatin.
Beat the egg whites until stiff, adding the sugar as before.
Add the whites to the still warm cream and mix while lifting the whole.
Remove from the heat and add the praline powder. You can put some ready-made from the store.
Then add the soaked, softened and wrung out gelatin sheets.
Enjoy it chilled on a beautiful summer day !