4590 Baquet and Panier Chantilly

Method

The Baquet is a tub which is made by attaching well trimmed Finger Biscuits standing up and around a cooked short pastry base; use sugar cooked to the hard crack stage to attach the biscuits. At opposite sides place one biscuit which is taller than the other and with a round hole cut into the top with a small pastry cutter. Surround the tub with thin bands made of chocolate marzipan to imitate the iron hoops encircling the tub.

The Panier is a basket made in the same way but with biscuits all of the same height and without any bands of marzipan encircling it. Use sugar cooked to the hard crack stage to affix a plaited handle made of pulled sugar and decorated with some flowers made of pulled sugar.

Both the tub and basket are filled with whipped cream sweetened with sugar and flavoured with vanilla then decorated with pink whipped cream in the same way as the Charlotte Chantilly.

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