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CUSTARD AND BLUEBERRY MIGNON

Mignon shortcrust pastry double filled with custard and blueberry compote.

Difficulty level

Preparation

Use a PETIT FOUR CUP ROUND DARK DOBLA.

Ingredients

CHOCOCREAM PASTICCERA To Taste

Ingredients

FRUTTIDOR MIRTILLO To Taste
Final composition

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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada