Tongue

Give your own signature to this little tongue. View the recipe using Van der Pol's croissant / Danish dough

Ingredients

  • VDP croissant / Danish dough
  • yellow pastry or cooking creamf
  • fresh fruit
  • gelatine
  • icing sugar

    Croissant dough

    Baking Advice

    Bake with steam for 18 mins at 220 °C

    Preparation

    1. Roll out the pastry dough to a thickness of 2.75 to 3 mm, place on the worktable and cut into 14 x 14 cm squares.

    2. Tongues: place a round cutter centrally on the sheet, cut half way through and fold back the cut part.

    3. Add the yellow pastry cream, leave to rise for 60 mins.

    4. After baking allow to cool down before decorating.

    5. When decorating, add light cooking cream or yellow pastry cream, fresh fruit and glaze. Sprinkle sparingly with icing sugar.