About 10-15 wafers for the base
5 large egg whites
2 tbsp Dansukker Granulated Sugar
2 sheets of gelatine
250 ml Dansukker Granulated Sugar
75 ml water
100 ml Dansukker Glucose Syrup
200 g dark chocolate
1/2 tbsp vegetable oil
Sprinkles e.g. coconut or dried raspberries
Leave the gelatine sheets to soak in water.
Beat the egg whites with 2 tbsp sugar to a white foam.
For the syrup, mix together the water, sugar, and glucose syrup in a small saucepan. Bring the mixture to 116 °C (use a sugar thermometer).
Squeeze the excess water out of the sheets of gelatine and dissolve them in the syrup.
While whisking all the time pour the hot syrup in a thin stream into the egg whites.
Continue to whisk at high speed until the meringue is cold.
Add the flavouring of your choice
- 4 tsp liquorice powder
- 1 tsp Dansukker Vanilla Sugar
- 4 tbsp crushed, freeze-dried raspberries and if required a little red caramel colouring.
Pipe the mixture onto the stamped out wafer bases. (you can get two bases from each wafer). Place them in the freezer.
Melt the chocolate, add 1/2 tbsp vegetable oil and dip the cream buns in the chocolate.
Sprinkle with your choice of garnish, e.g. coconut or dried raspberries.
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