Difficulty:[usr 3 ]
Preheat the oven to 250°C (th.8/9).
Prepare the tuiles:mix 125 g of sugar, 75 g of flour, the beaten eggs and 1 pinch of salt. Add 30 g of melted butter. Chill them for 10 minutes. Drop small mounds of dough onto a baking sheet. Slide 3 minutes in the oven. Lay the hot tiles on a rolling pin, pressing down to hollow them out. Leave to cool, remove from the roll. Scrape the plate, butter it, renew the operation. Lower the oven to 210°C (th.7)
Then prepare the shortbread:work 100 g of butter with 50 g of sugar, vanilla and 1 pinch of salt, incorporate 100 g of flour, roll into a ball. Leave to cool for 20 minutes. Roll out the dough, cut out different patterns from it. Place them on a buttered baking sheet. Leave to cool for 15 minutes. Slide in the oven for 10 minutes.
Reserve a pinch of lavender flower. Mix the rest with the powdered sugar.
Prepare the custard:whisk the egg yolks with 110 g of lavender sugar. Gradually pour in the heated milk with 90 g of lavender sugar. Thicken over low heat, stirring. Remove from the heat as soon as the cream coats the spoon. Do not boil. Leave to cool.
Lightly caramelize 200 g of lavender sugar with 2 tablespoons of water. Beat the egg whites with a pinch of salt. Pour in while whisking the boiling caramel. Beat until cool. Bring a large pot of water to a boil. Drop spoonfuls of white on it. Let poach for 2 minutes on each side. Drain them on a cloth. Place them on the cream.
Decorate with lavender flowers. Serve the tuiles and the shortbread as an accompaniment, possibly garnished with rose or currant jelly.
