Mini pavlovas with Parisian whipped cream
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ingredients
White Dough:
4 egg whites 200 g granulated sugar 100 g caster sugar 1 tbsp Gustin (starch) 1 tsp vinegar + lemon juice 1 pinch salt
Parisian whipped cream
400 ml whipping cream (33%, chilled) 100 g dark chocolate (60%) decorating fruit according to the season
progress
A dessert popular in patisseries will surprise with its taste, especially the taste with Parisian whipped cream.
1.
The day before, I made Parisian whipped cream.
2.
Pour the cream into a bowl let it come to a simmer remove from heat add the chocolate broken into smaller pieces stir until the chocolate is melted. Let cool and put in the fridge to harden.
3.
Beat the egg whites and a pinch of salt into the egg white batter, gradually beat in the caster and granulated sugar and finally the starch and vinegar (lemon juice) until stiff, stiff peaks form. Place the snow in a pastry bag fitted with a decorative tip. Line a baking tray with baking paper and pipe 5-6 cm diameter rounds on the sides to make the filling.
4.
Preheat oven to 160 degrees bake after inserting the baking sheet remove to 140 degrees dry in the oven on top for 70-80 minutes. After baking, turn off the oven and let the pavlovas cool completely.
5.
Beat the whipped cream until stiff put in a pastry bag with decorative tip fill, decorate pavlovkas. Best before serving. Enjoy.
6.
Goodness on the table.
