Bisrot de Pays de Limans Amandine Cream Puffs

Bisrot de Pays de Limans Amandine Cream Puffs

Ingredients

Serves 6

•    Ready-made cream puffs or choux pastry
•    250 g of mascarpone
•    250 g of liquid crème fraîche
•    30 g of icing sugar
•    2 drops of bitter almond essence
•    10 cl of AMANDINE liqueur

Preparation

Make 250 g of whipped cream (whip 250 g of crème fraîche with the icing sugar) then use a spatula to gently add the mascarpone and 10 cl of Amandine liqueur.
Fill the cream puffs with the mixture, using either a spoon or, ideally, a cream siphon.

© photo : @magalice - Adobe Stock