4503 Timbale Bourdaloue

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a dry Sweet Paste containing 125 g ( oz) finely chopped almonds per 500 g (1 lb 2 oz) flour. Use this paste to line a buttered timbale mould and fill it with alternate layers of various stewed fruits alternating with layers of Frangipane Cream. Cover the timbale with a layer of the same paste, seal the edges well, make a hole in the top for the steam to escape and bake in a moderate oven.

When cooked, demould the Timbale on to a dish and coat with a thickened vanilla-flavoured apricot syrup.