Bo Friberg

Japonaise: Zuger Kirsch Pastries

Preparation info
  • Yield:

    40

    pastries, approximately 2½ inches in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Prepare the meringue shells as directed in Steps 1 through 4 in the main recipe.
  2. Spread the almond sponge batter evenly over a half sheet pan (12 x 16 inches/30 x 40 cm) lined with baking paper or a Silpat. Bake at 400°F(205°C) for approximately