Nid d’ Abeille

Name: Nid d’ Abeille
Ingredients: 230 g Crème Pâtissière, warmed; 80 g sugar; 2½ gelatine leaves; 150 g honey; 2 egg whites, whisked; 750 ml whipping cream; 150 g icing sugar; 100 g ground almonds; 100 g wild strawberries or raspberries; 50 g flour; 50 g butter; 8 egg whites; 500 g (canned) peaches; 50 ml cream; 60 g sliced almonds; 100 g redcurrants; Apricot jam; 80 g honey; 40 g honey; 60 g butter

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Honey, and a ring of honeycomb-patterned rectangles, transform a dacquoise, cream and meringue confection, into a delicious beehive. The summery allusions are reinforced by a decoration of seasonal fruits and more of the honeycomb.

Ingredients

For the dacquoise base

8 egg whites
80 g sugar
100 g

Dessert
Summer

Method

Prepare the dacquoise. Whisk the egg whites with the sugar Mix together the ground almonds, icing sugar and flour before carefully folding into the egg whites. Pipe two discs on to a baking sheet lined with baking parchment or wax paper and bake for 20 minutes at