In a large bowl, mix with a wooden spoon, the Breton puckers and the melted butter.
Prepare a tray, place 6 pastry rings on top, spread the previous mixture obtained in each circle and tamp well using the back of the spoon.
Place the tray with the circles in the refrigerator for 20 min.
Prepare a tray, place 6 pastry rings on top, spread the previous mixture obtained in each circle and tamp well using the back of the spoon.
Place the tray with the circles in the refrigerator for 20 min.
Meanwhile, put the liquid cream in whipped cream using a robot. Gradually add the icing sugar and the vanilla powder.
In a bowl, relax the mascarpone with a tablespoon of liquid cream and add to the whipped cream mounted in the robot, let the robot run for 2 min at slow speed then stop it.
Pour the mascarpone cream into a large fluted pipette bag.
Take out the circles from the refrigerator and lay the cherry halves on the pie bases and lay a layer of mascarpone cream on top, repeat for all circles and decorate with the whole cherries on the mascarpone cream domes.
Tip: for a successful whipped cream, safely place the bowl and whisk in the freezer before putting the cream on.
