Frisian slices with meringue and chocolate cream

Name: Frisian slices with meringue and chocolate cream
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 5 discs (à 45 g) deep-frozen puff pastry; 1 Egg yolk (size M); 1 TABLESPOON + 500 g whipped cream; 50 g Almond kernels with skin; 75 g meringue drops; 1 package Vanillin sugar; 50 g Rasp chocolate "plain"; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

5 discs (à 45 g) deep-frozen puff pastry
1 Egg yolk (size M)
1 TABLESPOON + 500 g whipped cream
50 g Almond kernels with skin
75 g meringue drops
1 package Vanillin sugar
50 g Rasp chocolate "plain"
1 TABLESPOON Icing sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 10 minutes. In the meantime whisk the egg yolk and 1 tablespoon of cream. Then cut in half and place on two baking trays lined with baking paper. Brush with egg yolk and bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Remove from the oven and let cool on a cake rack.
2
In the meantime chop the almonds. Crumble the meringue. Whip 500 g cream until stiff and allow vanilla sugar to trickle in. Mix in the chocolate flakes and almonds. Cut open puff pastry strips. Put 2 tablespoons of meringue crumbs aside for decoration. Fold the remaining meringue into the cream. Spread the meringue on the puff pastry bases with a tablespoon. Place the lid on top and press down lightly.
3
Put 2 tablespoons of meringue crumbs aside for decoration. Fold the remaining meringue into the cream. Spread the meringue on the puff pastry bases with a tablespoon. Place the lid on top and press down lightly. Dust with icing sugar and sprinkle with meringue crumbs put aside. Serve immediately
4
45 minutes waiting time