4605 Crème Caprice

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To 5 dl (18 fl oz or U.S. cups) Crème Chantilly add a quarter its amount of roughly broken meringues.

Fill into into a Madeleine mould previously lined with paper, seal tightly and chill well in ice for 2 hours until set.

Turn out at the last moment, remove the paper and decorate with a pink Crème Chantilly containing some strawberry or raspberry juice. Use a piping bag and star tube to make the decoration.