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Wayne Gisslen

Feuille D’Automne

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Place a 7-in. (18 cm) charlotte ring on a cake board. Place one of the meringue disks in the bottom.
  2. Fill the ring slightly less than half full of mousse.
  3. Place a second meringue on top and press down lightly. Fill nearly to the top with mousse, then place the third meringue on top. Press down lightly.
  4. Spread the top with

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