Papillotes Of Burnt Cream With Saffron

Turn on the oven to 110°C. Make the papillotes: lay out a in a porcelain baking dish. Heat the cream and honey, add the saffron and let it infuse. Whip the sugar with the egg yolks, mix with the saffron cream and pour into the dish. Bake in the oven for 1 hour; the cream must be set without coloring. Place in a cool place for 12 hours.

The same day, cut the cream into squares. Butter a sheet of filo; place a square on top and fold over several times. Pinch the ends, sprinkle with powdered sugar. Repeat the process. Put the papillotes in the oven on a baking sheet and brown them for 5 minutes at 210°C.

Make the madeleines: mix the sugar, almond powder and flour; whisk in the egg whites. Pour in the melted butter and honey. Leave to cool for 1 hour. Spoon the dough into buttered madeleine molds. Bake for 10 minutes at (180°C), then turn out. Serve the papillotes warm with the madeleines with honey and possibly a little custard. Our advice : If you are unsure of the temperature of your oven your oven, bake the burnt cream in a bain-marie. If it starts starts to boil, immediately add a little cold water into the water bath. Delicious with a saffron cream. Pour 1/2 dose of saffron powder in a prepared custard with 30 cl of milk, 2 egg yolks and 50 g of sugar.