Wayne Gisslen

Creole Délices

Preparation info
  • Yield:

    10

    pastries, about 4 oz
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Raisins

Method

Procedure

  1. Combine the raisins and syrup in a small saucepan. Warm slightly, then remove from heat and let stand 1 hour to allow the raisins to soften. Drain well.
  2. Place half the meringue disks in the bottoms of 10 ring molds 2¾ in. (