- puff pastry
- 3 egg whites
- 1 pinch of sea salt
- 1 pinch cream of tartar powder
- 1 cup sugar
- 1 cup of water
- 1 teaspoon vanilla black sugar (vanilla sugar)
- Place the pieces of puff pastry on a lightly floured work surface and fold in half (widthwise).
- Then lay them on top of each other so that there are 4 layers.
- Using a rolling pin, knead the dough well and briefly. (so it doesn't fall apart when baking).
- Then you cut out rings with a round cookie cutter (diameter at least 12 cm).
- A smaller ring (diameter 3 cm) is also cut out in the middle.
- These rings are now fried in hot fat (fryer or pot) at 150°C for approx. 2 minutes on each side until golden yellow.
- Then drain on kitchen paper.
- Cover with chocolate icing and refrigerate.
- Beat the egg whites with the salt and the pinch of tartaric acid, if you have any, until stiff peaks form.
- Put aside.
- Now bring the sugar and water to the boil and boil down to a slightly thick syrup while stirring. (I don't have a candy thermometer, so I'm watching the whole thing).
- When the syrup starts to form a lot of small bubbles, I take it off the heat (after about 6 minutes).
- Now set the food processor, which still contains the beaten egg whites, to a low setting and slowly pour in the still hot syrup, add the vanilla.
- Then beat on high speed for approx. 5 mins. until you have a glossy, marshmallow-like cream.
Recipe: Marcel Thiele
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