Small meringue vanilla
Egg yolk 60g
1 Vanilla stick
White chocolate (for decoration)
Raspberry powder (for decoration)
Bring the sugar, milk and vanilla to the boil. Add the egg yolks and heat to 85°C to make an anglaise. Next, let it cool in the refrigerator. When cooled, mix gently with the softened butter. Use this mixture to create the stems of the toadstools, and dip the stems in white chocolate. Place the meringue on top of the stem, and decorate with raspberry powder.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page