4696 Croûte Joinville

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.