4589 Charlotte Chantilly

Method

Prepare the Charlotte by attaching ice wafers standing up and around a cooked short pastry base, with either apricot syrup cooked to the soft ball stage or with sugar cooked to the hard crack stage. To assist in doing this it is possible to use a Charlotte mould placing it on the piece of pastry and removing it when the wafers are firmly attached.

Fill with sweetened whipped cream flavoured with vanilla moulding it pyramid shape. Finish by decorating with some of the same cream coloured pale pink, using a piping bag and tube or paper cornet.

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