I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
- 150 g eggs (whole egg)
- 90 g sugar
- 75 g flour
- 20 g cornstarch
- Using a bain marie ( water bath) beat the eggs and the sugar until the temperature reaches 117 F (47 C) then remove it from heat and continue beating with the stand mixer until the mixture triple the size .
- Incorporate the sifted flour gradually and tenderly using the silicone spatulas until it becomes a bit thick (the dough should look like a mousse)
- Put a parchment paper on a baking tray, pour the dough in the 7 inches entremet circle, after cooking cut it in half lengthwise .