According to Dorota from mojewypieki. com, these were the taste of our childhood. Only having made and tasted them I understood what she meant.  The filling reminded me of “warm ice cream” sort of treat we used to get as kids, a super sweet meringue served in a cone.  Ptysie today had about 50 ml of blackcurrant juice/puree added to the Italian meringue, good call, otherwise they’d be far too sweet.

Choux pastry according to Dorota’s recipe turned out to be quite thick, difficult to squeeze through the piping bag, but still rose in the oven and turned out alright.  The filling; Italian meringue made with 120 g of sugar, a splash of water, 50 ml of blackcurrant juice for the sugar syrup and 2 egg whites and 20 g of sugar for the meringue. It holds rather well the next day. Ptysie are light and pleasant, but I think I’d like that filling to have a bit more character.  Nice though. 🙂