Christmas Candy Lollypop

Name: Christmas Candy Lollypop
Ingredients: red velvet spray; 500 g Silvia; 200 g Water; 50 g water (25°C); 250 g cream unsweetened (semi-whipped); 50 g neutral stock; fondant red; 25 g compound pistachio; lollipop sticks; fondant green

A Christmas Lollypop made with meringue from Silvia egg white powder dried in the oven, filled with pistachio bavarois and sprayed with red velvet spray.

Christmas and sweets go hand in hand during the holidays. Pastry chef Romy Uijen from Dawn Foods has masterfully recreated her favorite candies as refined patisserie creations. These 'candies' can be served, for example, as delicious petits fours with coffee or tea, or to end a festive dinner on a sweet note. Recipe for 20 pieces.

Ingredients

red velvet spray

500gSilvia

200gWater

50gwater (25°C)

250gcream unsweetened (semi-whipped)

50gneutral stock

fondant red

25gcompound pistachio

lollipop sticks

fondant green

Preparation

Whip the Silvia together with the water until a firm foam forms.
Pipe circles of 5 cm and dry them in an oven at 100°C for 40 minutes.
Place the stencil on the meringues and spray them with red velvet spray.
Optionally coat the inside of the meringue with a little chocolate.

Mix the fond with water and compound (aroma paste).
Fold the semi-whipped cream into the fond in two stages.
Pipe a dollop of about 15 grams onto the meringue and place the other meringue on top.
Finish as desired, for example with a holly leaf made from red or green fondant.