4696 Croûte Joinville

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Saturate some slices of freshly baked Savarin with Kirsch-flavoured syrup. Arrange in a circle on a dish with alternate rings of pineapple macerated with Kirsch.

Fill the centre with a pyramid of Crème Chantilly and with grated chocolate. Surround with Kirsch-flavoured apricot syrup.