John Myers
Tea Tongues
The perfect tea tongues recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry from the refrigerated shelf
- 2 tbsp Sugar
- 1 packet Vanilla sugar
- 150 g Dark chocolate couverture
- 1 packet Paradise cream vanilla
- 1 a cup Cream or milk
for the syrup:
- 50 ml Water
- 50 g Sugar
- For the syrup, boil the water and sugar in a saucepan and simmer for about 2 minutes, then remove from the heat. Unroll the puff pastry and cut out any shapes. I divided the puff pastry into rectangles with a ravioli wheel.
- Preheat the oven to 200 degrees circulating air. Place the puff pastry pieces on a baking sheet lined with baking paper and brush with the sugar syrup (alternatively, you can just use water to brush on, but then sprinkle with more sugar). Mix 2 tablespoons of sugar and vanilla sugar and sprinkle over the pieces of dough.
- Bake in a hot oven for 10-15 minutes until golden. Take out and let cool down.
- Whip paradise cream with cream or milk (according to package instructions). If you like, you can simply whip a cup of cream with a little sugar. Spread the mixture with a knife on the cooled pieces of puff pastry, on the unsweetened side. Put something into the fridge. In the meantime, melt the couverture.
- Dip the tea tongues with the cream side into the liquid chocolate (or sprinkle the chocolate over it). Let it set in the refrigerator.
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