Name: Sarah Bernhardts
Yield: Yield: 30 pastries, approximately 2 inches (5 cm) in diameter
Ingredients: 1 pound (455 g) Vanilla Buttercream (see Note); 30 chocolate candy or Marzipan Coffee Beans; Dark coating chocolate, melted; ½ teaspoon (2.5 ml) mocha paste or 2 tablespoons (30 ml) Coffee Reduction; 30 Almond Macaroons

Preparation info

Yield:
30
pastries, approximately 2 inches in diameter

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

My version of this classic pastry, named after the famous nineteenth-century actress, uses a macaroon base topped with mocha-flavored buttercream, but Japonaise crowned with ganache and iced with either chocolate glaze or mocha-flavored fondant is also very common. In any case, Sarah Bernhardts should be small, simple, and elegant, just like their namesake.

Ingredients

Method

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Ingredients

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