ingredients

2 rolls (2 x 230 g) puff pastry
6 organic mandarins
3 eggs "big" 1 white 1 yellow
100 g 1 tbsp. to s. fine sugar
2 tbsp. to s. from Maïzena
5 cl of mandarin liqueur
50 g of butter
Icing sugar

Equipment

1 zester knife with mini-holes
1 nonstick plate
1 electric whip plunger
1 bean

Steps

Step 1

Prepare the cream : finely grate the zest of 2 tangerines. Press the juice of all the others to have env. 2 dl. Heat juice and zest, let simmer 2 min, remove from heat. Mingle 100 g sugar and cornflour in a bowl; add 3 eggs, mix with a hand whisk, add whisking hot contents in a small saucepan. Heat in the pan while turning constantly until you get a thick cream. Out of the fire, add the butter, then the liqueur. Let cool.

2nd step

Stuff : Preheat oven to 210 ° C (Tea 7). Unroll, place 1 disc of dough on the plate. Place in the fridge. Whip 1 egg white and 1 pinch of salt in very firm snow; add 1 tbsp. sugar, beat another 1 min. Mingle with cold cream, turning from bottom to top; go deep down. Spread on the disc until 2 cm from the edge, slide the bean into the cream.

Step 3

Cover, cook : wet the lathe, put the second disc on the whole, pinch the bottom and top edges to weld them. From the tip of a knife, slightly incise patterns on the surface. Coat with egg yolk. Bake 10 min. Reduce to 180 ° C (tea 4), cook 20 min. Reduce to 160 ° C (2-3 teaspoon), dust with icing sugar, re-fry 5-10 min.