CUSTARD AND BLUEBERRY MIGNON
Mignon shortcrust pastry double filled with custard and blueberry compote.
Difficulty level
Mignon shortcrust pastry double filled with custard and blueberry compote.
Preparation
Use a PETIT FOUR CUP ROUND DARK DOBLA.
Ingredients
| CHOCOCREAM PASTICCERA | To Taste |
Ingredients
| FRUTTIDOR MIRTILLO | To Taste |
Half fill the DOBLA fillable with CHOCOCREAM PASTICCERA.
Fill to the rim with FRUTTIDOR MIRTILLO.
Close with a disk of shortcrust.
Decorate the surface with a tuft of CHOCOCREAM PASTICCERA and decorate with SPOTS ORIGINAL WHITE and GOLDEN CRUMBLE DOBLA.
Pastry Chef, Chocolatier and Baker
