By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Pastry chefs use this professional layering technique to create cakes with a very precise finish. Here meringue discs are layered with the chocolate mousse from the Gâteau des Deux Pierre, but you can use the same technique for the layers of sponge cake and cream filling shown above. For the technique of making the chocolate cigarettes for the decoration.
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