I talked about it in the past, I am team “egg whites”. Often, I use to have a lot of lonely egg yolks living in my fridge for so long that, by the time I had decided what I wanted to bake with it, they had gone wrong and finished their lives in the garbage bag. But this is the past. 🙂
So, with egg yolks you can bake hélénettes (recipe here) or the soooo French sablé breton. And you can top it with roasted pineapple and some mint whipped cream. And it will be awesome!
Time total: 1h30 | Difficulty: Easy| Needs: basic tools
Lime sablé breton
4 egg yolks – 1/2 cup granulated sugar – 1 stick butter at room temperature – 1 cup floor – a pinch of salt – 1 teaspoon baking powder – zest of 2 lime
- Preheat the oven at 375°F
- Beat yolks and sugar really fast, using a Kitchenaid or a hand mixer until white and foamy.
- Add the zest.
- Sift the flour into it and add salt and baking powder.
- Add the butter.
- Lighten the mix using a spatula or the flat beater of the Kitchenaid.
- Spread it in a pan over a sheet of baking paper and bake for 18 to 20 minutes.
- Let cool.
Vanilla roasted pineapple
1/2 pineapple – 1/3 cup sugar – 1/4 stick butter- 1 vanilla bean
- Cube the pineapple.
- In a pan, heat the butter and the vanilla bean. Start roasting the pineapple and add sugar half way.
- Roast for a few minutes, until gold.
- Let cool and keep in the fridge
Mint whipped cream
1 cup heavy whipping cream – powdered sugar to taste (optional) – a few mint leaves
- Bring the cream and mint leaves into a boil.
- Let simmer until cold and place in the fridge.
- 10 minutes before whipping, strain then place the infused cream in a big mixing bowl and put in the freezer.
- Whip it. Add sifted powdered sugar if needed.
- Place in piping bag.
- Cut the sable to get a perfect rectangle shape
- Place the pineapple on it, but leave 1/2” all around for the whipped cream
- Pipe the cream
- Let cool in the fridge and… that’s it!