Beignets Régina (Sponge-Finger Fritters with Apricot)

Ingredients

• Pâte à Biscuits à la cuiller
• Apricot jam
• Fresh cream flavoured with maraschino
• Very fine breadcrumbs (for crumbing à l'anglaise)

Instructions

1. Pipe the Pâte à Biscuits à la cuiller in the form of strongly domed macaroons.
2. Bake them in a slow oven and let them cool.
3. Hollow out the inside of each and garnish with apricot jam.
4. Put them together in pairs and soak them with fresh cream flavoured with maraschino.
5. Crumb them à l'anglaise and finish as for the Beignets Mignons.