4698 Croûte Normande à la Chantilly

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the Croûtes as for Croûte à la Normande. Arrange in a circle on a dish and coat with a syrup thickened with some very cold purée of apple cooked with sugar.

Fill the centre with some cold apple cooked as for Apple Charlotte and cover with vanilla-flavoured Crème Chantilly moulded to the shape of a truncated cone.