Pancake Meringue

This sophisticated version of pancakes, with crispy meringue and custard, is perfect for a romantic brunch or lunch. But these pancakes can be made on a regular day, if you prepare the dough, meringue and cream in advance.

Ingredients

• maple syrup -100 g
• custard -100 g
• banana -80 g
• cream 35% -60 ml
• meringue - 80 g
• lemon juice -40 ml
• ghee - 5 g
• cream 33-35% - 375 g
• milk - 375 g
• eggs - 3 pcs.
• sugar -195 g
• starch - 40 g
• leguminous vanilla - 1 piece
• protein - 100 g
• sugar - 200 g
• glucose syrup - 50 g
• water - 50 g
• granulated sugar - 20 g
• flour - 300 g
• sea ​​salt - 2 g
• dry yeast - 4 g
• baking soda - 4 g
• milk 3.5% - 220ml
• yogurt - 220 g
• butter - 80 g
• eggs - 2 pcs

Directions

1. Prepare the dough. Sift flour, sugar, salt, yeast through a sieve. Beat butter, milk, eggs, yogurt, Mix egg mixture with flour. Refrigerate for 2 hours.
2. For the sugar and water meringue, boil the syrup. Whisk the whites into a fluffy foam and, continuing to beat, pour in the hot syrup in a thin stream until the whites become smooth, shiny, and the mass cools.
3. For the cream, beat the yolks with sugar and starch into a pale mass. Bring the milk to an almost boil. Put a bowl of yolks in a water bath and, while whisking, gradually pour in hot milk in a thin stream. Brew the mixture until it becomes a thick cream. Cool and stir in whipped cream.
4. Fry pancakes in ghee, immediately brush with maple syrup.
5. Peel and chop bananas, mix with lemon juice, add custard and cream.
6. Put the mixture between two pancakes, put a meringue net on top of a pastry bag. If you have the opportunity and desire, burn the meringue with a burner.