Sweet raspberry tacos

Name: Sweet raspberry tacos
Ingredients: 140 g Water; 100 g Flour; 260 g American cookie mix; 50 g water (25°); 50 g neutral stock; 250 g whipped cream; Edible flowers; Raspberries; verveine cress; 20 g raspberry compound

Discover the surprise of sweet raspberry tacos. A playful mix of fruity freshness and crispy shells.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

140gWater

100gFlour

260gAmerican cookie mix

50gwater (25°)

50gneutral stock

250gwhipped cream

20graspberry compound

Edible flowers

Raspberries

verveine cress

Preparation

Bring the water to a boil.
Add the boiling water to the cookie mix and the flour. Knead into a smooth dough and roll out to 1 millimeter.
Cut out circles of 8 centimeters from the dough.
Wrap baking paper around a metal tube or other round shape.
Place the dough circles on the tube and bake in the oven at 160°C for 10 minutes.
After baking, remove the tacos from the mold and curl them a bit more if desired.