Advertisement
Parisian Gâteau
Preparation info
- Makes
1
cake ( 8 in 20 cm ) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Swiss Meringue |
Method
- Trace three 8-in/20-cm circles on a sheet of parchment paper and line a sheet pan with the parchment.
- Using a pastry bag fitted with a #4 plain tip, pipe a spiral of meringue into each traced circle, starting in the middle and working outward to fill it completely.
Bake at 225