Heat the milk and dissolve the yeast in it. Mix the flour, sugar, salt with the milk, then add the butter, egg and a little vanilla pulp. Let rise for 15 minutes.
Heat the chocolate in a water bath.
Cut out the apples into 6 mini apples with a Parisienne cutter, put two on a skewer and pull them through the chocolate.
Make cotton candy with special sugar and wooden sticks in the cotton candy machine.
Heat the egg yolks with the cream, vanilla stick, sugar and orange zest. Mix the starch and Grand Marnier and stir into the hot mixture.
Coat the hollows of a poffertjes pan with oil. Heat the pan. Pour a teaspoon of batter into each of the hollows. Bake until golden brown on both sides over low to medium heat and then remove. Bake more poffertjes from the rest of the batter in the same way. Dust with powdered sugar.
Cotton candy and chocolate apples e.g. For example, serve in a glass with rice and serve the poffertjes à part with the vanilla sauce. Dust the poffertjes with powdered sugar and decorate each with a mint sprig tip.
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