4413 Croûtes aux Abricots au Marasquin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook some Savarin paste or ordinary Brioche paste in buttered tartlet moulds. When cooked, hollow out the centres from the top leaving a fairly wide border.

Coat the insides with Royal Icing Praline and place them to dry in a slow oven; fill the centres with Frangipane Cream flavoured with Hazelnut Pralin.

On top of each Croûte place a whole stoned apricot poached in Maraschino flavoured syrup and surround each apricot with small halves of glacé cherries and diamonds of angelica.

Serve accompanied with Maraschino-flavoured Apricot Sauce.