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LEMON AND MERINGUE THIMBLE CUP

Chocolate cup with crunchy lemon and meringue filling
Servings: 100 cups

Difficulty level

Ingredients

PASTA BITTER g 500

Preparation

Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP CITRON MERINGUE in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.

Ingredients

GOCCE DI MERINGA To Taste
Final composition

Half-fill the DOBLA THIMBLE CUP with the creamy chocolate filling.
Pipe the crunchy lemon and meringue filling to fill up the rest of the cup.
Top off with a piece of GOCCE DI MERINGA or crumbled meringues.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker