4502 Timbale d’Aremberg

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a buttered Charlotte mould with a layer of fairly firm Brioche Paste. Fill it with layers of quarters of pears cooked in vanilla-flavoured syrup and kept a little firm, alternating with layers of a fairly stiff purée of apricots cooked with sugar.

Close up the timbale with a layer of the same pastry, moisten the edges and seal well together. Make a small hole in the top for the steam to escape and bake in a moderate oven for approximately 40 minutes.

On removing the Timbale from the oven, turn it out on to a dish and coat with Apricot Sauce flavoured with Maraschino.