About
Patisserie
This is a very simple pâtisserie – the texture of the crunchy meringue combined with the creamy crème Chantilly is quite wonderful.
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Ariane D. favorited Caramel Chantilly
08 May 23:08
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BlackCherry favorited Caramel Chantilly
28 Jun 06:59
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Christina H. favorited Caramel Chantilly
30 May 10:35
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ale_corason favorited Caramel Chantilly
30 May 06:53
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Creative Publishing international published her project Caramel Chantilly
28 May 15:22
You Will Need
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Step 1First, make the meringue:
Preheat the oven to 120°C (250°F/Gas 1⁄2). Prepare the meringue using the French method on page 74, folding the ground almonds in with the icing (powdered) sugar. Spoon the mixture into a piping (pastry) bag fitted with a 12mm (1⁄2 inch) nozzle (tip) and pipe twelve 5 x 3cm (2 x 11⁄4 inch) ovals onto a baking tray lined with a non-stick baking mat.
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Step 2Decorate with the flaked almonds and dust with some 4 icing (powdered) sugar.
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Step 3Leave to sit for 2–3 minutes, then dust again with icing (powdered) sugar. Bake for about 40 minutes until crisp.
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Step 4
Meanwhile, make the caramel Chantilly & assemble:
Put the cream in a mixing bowl. Scrape the seeds from the split vanilla pod (bean) into the bowl and whip until semi- whipped. Beat one-third of the cream into the Sea Salt Caramel, then fold in the remaining cream being careful not to over whip. Leave in the fridge until needed.
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Step 5Match up the meringues into pairs. Spoon the chilled 5 caramel Chantilly into a piping (pastry) bag fitted with a
C8 star piping nozzle (tip) and pipe a swirl of cream onto
the base of half of the meringues. -
Step 6Sandwich with the remaining meringues. Pipe a swirl of cream along the top of each sandwiched meringue pair to finish. Serve immediately.
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