FOR THE EGG YOLK BONBONS:
Put in a blender 8.8 oz of sugar, 8.8 oz of almonds, then 8.8 oz of butter, 8.8 oz flour and blend everything together.
Bring the dough together (not kneading, just pressing) and divide into equal portions. Place in a mold with parchment paper and press down.
Put in the preheated oven for 7 minutes. Once the crepes are done, allow them to cool and remove from the mold.
FOR THE EGG YOLK BONBONS:
Put 2 tablespoons of water and 8 yolks in a mixer. Prepare a syrup with 8 oz of sugar and add 1/2 cup of skinned and ground almonds, add the mixture to the mixer.
Separately, beat 1 egg white to stiff peaks.
Transfer the yolks to a bowl and put in a bain-marie (the bowl must not touch the water), add the whipped egg white and cook for 8 minutes, stirring constantly. Remove from the heat and continue beating to cool down.
Start filling the crepes: First layer with condensed milk caramel, another crepe, then egg yolk bonbons, and so on, alternating until using all the crepe layers.
Cover with the remaining egg yolk bonbons.
Make a meringue with egg whites and cover the whole cake, even out with a spatula and decorate with physalis.
Preparation video link: https://www.instagram.com/tv/CQYyM0hHnWn/?utm_medium=copy_link
Recipe by: @panticook
