Gâteau Conversation

Name: Gâteau Conversation
Yield: Makes 8 tarts
Cuisine: French
Ingredients: ½ quantity of Crème d’Amande; 1 quantity of Fruit Confiture made with whole cherries and cherry purée; 20 g (¾ oz) egg white (about 1 egg); 120 g (4 oz/scant 1 cup) icing (powdered) sugar sifted; 5 ml (1 tsp) lemon juice; 20 g (¾ oz) egg white (about 1 egg); 1 quantity of Fruit Confiture made with whole cherries and cherry purée; 1 quantity of Fruit Confiture made with whole cherries and cherry purée; 1 quantity of Feuilletage Rapide

Preparation info

Makes
8
tarts

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This pâtisserie was created in the late 18th century, by a pâtissier called Boinin in Lyon, southwest France. We use feuillitage rapide, but it can also be made with pastry trimmings.

Ingredients

1 quantity of Feuilletage Rapide
1 quantity of Fruit Confiture made with whole cherries and cherry purée

Europe
France
Pie
Vegetarian
Lyon
Mediterranean

Method

First, prepare the Feuilletage Rapide, confiture & Royal Icing

Prepare the pastry as instructed, then leave in the fridge to rest for 2-3 hours. Prepare the cherry confiture, cool, then leave in the fridge until needed.
Now, make the Royal Icing. Put the sugar in a mixing bowl. Add the egg white and beat until well combin