Shunt-Éclair. Flourless Cake For Passover.

• Ingredients for the crusts:
• 12 large egg whites room temperature
• 1 1/2 cups granulated sugar
• 4 cups fine ground walnuts
• 2 teaspoons freshly squeezed lemon juice
• Zest of 1 lemon
• Ingredients for the Pastry Cream:
• 2 cups hall milk
• 6 egg yolks
• 1 cup sugar
• 3 tablespoons corn or potato starch
• 2 teaspoons good quality pure vanilla extract
• Zest of 1 lemon
• 3 tablespoons butter

1. Preheat the oven to 325 degrees..1.tarefully separate the eggs while they are cold into two bowls.2.tet the bowl with egg whites and lemon juice over a pan of barely simmering water and whisk until it is warm to the touch, about 3 to 5 minutes (the bottom of the bowl shouldn't touch the simmering water).3.take off the bowl and continue whisking until soft peaks form.4.tdd vanilla, gradually add sugar, and beat until stiff peaks form.5.tn a separate bowl combine the walnuts and lemon zest.6.tently fold in the fluffy egg whites in four additions.7.tivide the batter in 3 equal portions.
2. Bake on buttered parchment paper in a 10 inch tart pan with a removable bottom, or turn a cake pan upside down and bake on the top. Check on the crusts, do not let them get to dark, they bake very fast. (6 to 8 minutes)
3. Directions for the Pastry Cream: 1.tn a heavy saucepan, combine milk, vanilla, and 1 cup sugar. Scald the mixture and immediately remove from heat. rn2.teat egg yolks with remaining 1cup sugar until thick. Sprinkle in cornstarch and continue beating until mixed. rn3.tlowly beat half of the hot milk into yolk mixture.rn4.tReturn this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. rn5.temove from heat and strain into a bowl to cool. Stir in butter. rn6.tover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. rn7.transfer to the refrigerator to chill completely.rnCover layers of the cake with the pastry cream. rnFinish the cake with a beautiful decoration of chocolate glaze. (Ganache)
4. 1.tring to a simmer 1/2 cup of heavy cream.rn2.tour over 8 ounces of bittersweet chocolate (chopped) and 1 teaspoon of Instant coffee, mix until smooth and shiny.rn3.ttir in 3 tablespoons of cold butter and 1 tablespoon of orange liqueur or 1 teaspoon pure orange extract.rnFor Passover I substitute the milk with Almond Milk and the butter with good quality margarine for the Pastry Cream. For the Ganache heavy cream with freshly squeezed orange juice.

ingredients, egg whites, granulated sugar, ground walnuts, freshly squeezed lemon juice, lemon, ingredients, milk, egg yolks, sugar, corn, vanilla, lemon, butter

Taken from food52.com/recipes/11183-shunt-eclair-flourless-cake-for-passover (may not work)