4506 Timbale Montmorency

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook a Brioche in a Charlotte mould of the required size.

When it is quite cold, remove the inside leaving a case of a thickness at the bottom and sides of cm (½ in). Brush the outside with apricot jam cooked to the small thread stage and decorate it with pale baked shapes of puff pastry such as crescents, diamonds, small rounds etc.

To serve

Fill this Timbale with stoned cherries cooked in a light syrup then drained and mixed with some raspberry-flavoured redcurrant jelly.