Beat the egg whites with a pinch of salt slowly in a mixer, until they start go come up (10min or so). Then add the sugar, very slowly as it keeps mixing, and increase the speed. Once all the sugar is in, increase the speed again, and beat until one gets hard peaks and one cannot feel the sugar in the egg whites. The egg whites will look shiny and glossy.
Spoon onto parchment paper of baking pad and bake immediately for 60min.
Melt the butter, combine with sugar, salt and dissolve well. Add the milk. The temperature of the liquid needs to be luke warm (e.g. body temperature). Mix in the egg (after having ensured the temperature is right).
Add the liquid to the flour and knead on slow for 4-5min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.
Make the filling and the rolls:
75g of butter
1 cup (200g) of brown sugar
1 tbsp cinnamon
1/2 cup maple syrup
1 egg + 1 tbsp water to make egg wash
Prepare rectangle pan (9×13) for the rolls by buttering it up well, and then adding the maple syrup. Make sure the maple syrup coats the whole bottom of the pan.
Mix brown sugar and cinnamon together. Melt the butter. Make an egg wash by combining the egg with 1 tbsp of water.
Roll the dough out into a rectangle, 18 x 12 inches (18 inches is about the length of a rolling pin). Coat the dough with the melted butter (generously). Spread the sugar+cinnamon mixture over the dough. Roll the dough so that the roll is 18 inches long. Cut into 12 equal pieces (divide by 4, then each by 3…).
Place the rolls evenly in the pan (4×3), and let rise for 30min (turn oven on after 20min!). Don’t let them rise for too long!
Just before placing the in oven, baste with egg wash and cook for about 38min, until golden brown on top.
Make the icing:
200g icing sugar
1 tsp vanilla extract
4+ tbsp hot water
Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of water one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!
Store covered at room temperature. They shouldn’t last more than a couple of days anyway!
Pour environ 25 caracs (suivant la taille des tartelettes; celles au Canada sont petites, en Suisse, ca fera plutôt 15 caracs):
300g de chocolat noir (70%)
3.75dl de crème (e.g. 35% m.g.)
300g de sucre en poudre
Faire chauffer la crème et le chocolat à feu doux jusqu’a obtenir un melange bien liquide (normalement, on peut mettre les doigts dedans sans que ça brûle…)
Remplir les tartelettes du mélange au chocolat et mettre au frigo pour que ça se solidifie bien.
Mouiller le sucre en poudre de 3 c.s d’eau et 2 c.s. de jus de citron. Faire chauffer à feu doux jusqu’à ce que ce soit assez liquide, et naper les caracs avec. Décorer éventuellement d’une graine de café.
Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.