4504 Timbale Favart

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook a Brioche in a Richelieu mould. Hollow it out to form a Timbale as explained in the recipe for Timbale Marie-Louise. glaze the outside with apricot jam and decorate with crystallized fruits.

The filling of this Timbale is comprised of whole or halves of fruit and nice vanilla-flavoured candied chestnuts; these are bound together with Kirsch-flavoured apricot syrup containing a quarter its volume of puréed remnants of candied chestnuts.

This prepared filling should be placed in the timbale just before being served.