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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.