Caramel Chantilly

Name: Caramel Chantilly
Yield: Makes 12
Cuisine: French
Ingredients: ½ vanilla pod (bean) split lengthways; 200 ml (7 fl oz/scant 1 cup) double (heavy) cream; 50 g (1¾ oz) Sea Salt Caramel; ½ vanilla pod (bean) split lengthways; 40 g (1½ oz) flaked almonds lightly toasted; 140 g (5 oz) egg white (about 4-5 eggs); icing (powdered) sugar for dusting; 85 g (3 oz/scant ½ cup) granulated (white) sugar; 140 g (5 oz) egg white (about 4-5 eggs); 150 g (5½ oz/generous 1 cup) icing (powdered) sugar; 40 g (1½ oz/⅓ cup) ground almonds

Preparation info

Makes
12

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is a very simple pâtisserie - the texture of the crunchy meringue combined with the creamy crème Chantilly is quite wonderful.

Ingredients

40 g (1½ oz) flaked almonds lightly toasted
icing (powdered) sugar for dusting

Europe
France
Mediterranean
Cake
Vegetarian
Gluten-free

Method

First, make the meringue

Preheat the oven to 120°C (250°F/Gas ½). Prepare the meringue using the French method, folding the ground almonds in with the icing (powdered) sugar. Spoon the m