Ingredients:
300 g of pine nuts, cooked and chopped into small pieces
300 g of sugar
480 ml of water
16 sifted yolks
Preparation mode:
Cook the pine nuts and beat them with a knife until they are in small pieces. Make a light caramel with water and sugar and leave it at room temperature. Add to the caramel, egg yolks and pine nuts. Mix well and place in muffin molds greased with butter and sugar. Bake for approximately 30 minutes at 180°C in a water bath and covered with aluminum foil. Let it cool to draw and serve!
Note: depending on the oven, it may take longer to bake. Make sure the dough is firm before taking it out of the oven.
Chef Alexandre Vicki’s recipe for the European Center
