INGREDIENTS
1/3 cup
Raspberry puree
3
Egg yolks
3
Eggs
1 cup
All-purpose flour
2 tbsp
Cornstarch
1/2 cup
Granulated sugar
1 1/4 tsp
Salt
1 1/2 tbsp
Vanilla extract
1 1/2 cups
Whipped cream
3 tbsp
Butter, unsalted
multi-sized pink quins (flat, round sprinkles)