Discreet holes are made underneath our paste so we can get access to the airy interior and fill with pastry cream. Using a small tip in a piped bag we do a circular motion to get it as filled as possible but also in a consistent manner as every item should be pretty much equal in amount and weight.

Meringue is a very easy sweet to make, the mix of egg whites and sugar is beaten to the right consistency and we pipe them in a start shape over the sheet pan. If you let it stay too long in the oven the Meringue may crack easily like in the picture below. Just monitor the consistency while in the oven, it should be getting hard, but not too much.