I used the French method. 1:1 egg whites/granulated sugar, x1.2 powdered sugar and almond flour.
I added about 2 tsp vanilla to the meringue. The filling is vanilla buttercream. I caramelized some sugar, pulsed it in the food processor and added it to the buttercream which adds a subtle crunch and more of the brûlée flavor.
Flavor wise, they came out way better than expected. Legit tastes like crème brûlée!
by shannsb
2 Comments
Love the textural and aesthetic contrast of the sugar top. Curious…does the sugar get wet over time? Like can you brûlée the tops in advance or should it be done right before serving?
I like the idea of caramelizing the sugar for the buttercream! I’ll have to try that. I use a French buttercream when I do creme brulee, it provides the custard flavor since it’s made from egg yolk