Fried honey pastry 

Instructions:

We pour the Samouri Madagascar vanilla pastry cream into a bowl, add the 350 g of milk, and beat until it thickens up.

In another bowl, we put the 250 g of vegetable whipped cream and beat it vigorously until it stiffens.

Then we fold the whipped cream into the pastry cream and, using a spatula, mix until it becomes a smooth, uniform cream.

We place the cream into a piping bag and use a nozzle to pipe a small amount of the cream at the bottom of a bowl.

We place the fried honey pastry and pipe pastry cream in between to fill any gaps. We spread a little more cream on top.

We have melted the dark chocolate using a double boiler and draw lines with a spatula.

We sprinkle some toasted flaked almonds over the top.

We pipe a rosette on top and place the cherry in the center.

We repeat the process for the remaining pastries.

*The number of pastries you will need depends on how much cream you will use for each one.