Give your own signature to this little tongue. View the recipe using Van der Pol's croissant / Danish dough

VDP Tongetje 1000X1000


  • VDP croissant / Danish dough
  • yellow pastry or cooking creamf
  • fresh fruit
  • gelatine
  • icing sugar

Baking advice

  • Bake with steam for 18 mins at 220 °C


Roll out the pastry dough to a thickness of 2.75 to 3 mm, place on the worktable and cut into 14 x 14 cm squares. Tongues: place a round cutter centrally on the sheet, cut half way through and fold back the cut part. Add the yellow pastry cream, leave to rise for 60 mins. After baking allow to cool down before decorating. When decorating, add light cooking cream or yellow pastry cream, fresh fruit and glaze. Sprinkle sparingly with icing sugar.

Deegplak Lightroom Psd2


Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Sales Manager