3 tablespoons butter
1/2 cup white sugar
1 cup packed light brown sugar
1 1/2 teaspoons active dry yeast
1 teaspoon salt
1/2 cup milk
4 egg whites
1 3/4 teaspoons electric dry yeast
1 teaspoon warm water (110 degrees F/45 degrees C) for 3 hours
1/2 cup half-and-half cream butter, softened
1 egg yolk
1 tablespoon egg white
1 tablespoon white sugar
1 (10 ounce) package non-fat dry milk powder
1/2 cup chopped pecans (optional)
Melt lb butter together in a large saucepan over medium heat. Add 1 cup sugar, 1/2 tsp. the yeast, 1/2 teaspoon salt, and 1 cup milk. Bring to a boil for 3 minutes.
Then: Stir in egg whites and 1/2 cup butter; reduce heat to low. Bring to a boil for 2 minutes. Immediately reduce heat to low, then warm and pour the warm milk into the mixture. Stir in half-and-half, remaining 1 cup butter, egg yolk, 1 cup sugar, and vanilla extract. When it starts to thicken, keep stirring.
Pour mixture into flour and beat for 4 minutes. Stir in 1/2 cup of the heavy cream. place baking sheet pan next to soup, and bake for 10 minutes. Stir flour mixture; bake for an additional second, and stir in skim milk.
In microwave safe bowl, beat the eggs until juices run clear. Reserve 1/2 cup of egg whites. Beat cream with remaining 1 cup sugar and vanilla until stiff peaks are reached; beat in the remaining 23 white, then transfer to a bowl to cool.