Bo Friberg

Sambuca Cream: Chocolate Meringue Landeck

Preparation info
  • Yield:

    24

    pastries, 3 x 2¼ inches each
    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Method

Follow the directions as given, replacing the Sambuca Cream with ½ recipe or 2 pounds 4 ounces (1