Fresh Fig Puff Pastry Mereng (France)


  • Puff pastry
  • 1 Spoon of Powdered Sugar
  • 0,22 lbs Egg Whites
  • 0,22 lbs Powdered Sugar
  • Salt
  • Vanilla

Pastry Cream:

  • 300 ml of milk
  • 0,088 lbs Sugar
  • 0,088 lbs Egg Yolk
  • 0,033 lbs flour
  • 0,022 lbs Wheat Starch
  • 0,022 lbs Butter
  • Vanilla

For the top:

  • Fresh Figs
  • Blackberry


Cut the puff pastry dough into circles with the help of a mold and sprinkle powdered sugar on it.

Bake at 358 degrees for 25 minutes between two trays.

Put all the ingredients for the pastry cream in the pot.

Cook on low heat until it boils. Set aside to cool. Beat with a whisk before serving.

For the meringue, take the egg in a clean deep bowl.

Beat the sugar in 3 parts by slowly feeding it into the egg.

Keep whisking until you get a solid consistency.

Place in a round shape on the baking tray with a spoon.

Bake in the oven at 202 degrees for 60 minutes. Squeeze pastry cream on the puff pastry and place meringue on it.

You can add pastry cream again and serve with fresh fruits.

ENJOY YOUR MEAL

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