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Extract from Patisserie • By William Curley and Suzue Curley

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
12

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

Posted by Creative Publishing international Published See Creative Publishing international's 92 projects » © 2019 William Curley, Suzue Curley · Reproduced with permission. · Recipe from Patisserie by William & Suzue Curley, published by Jacqui Small www.jacquismallpub.com.
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  • How to bake a meringue. Caramel Chantilly - Step 1
    Step 1

    First, 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.

  • How to bake a meringue. Caramel Chantilly - Step 2
    Step 2

    Decorate with the flaked almonds and dust with some 4 icing (powdered) sugar.

  • How to bake a meringue. Caramel Chantilly - Step 3
    Step 3

    Leave to sit for 2–3 minutes, then dust again with icing (powdered) sugar. Bake for about 40 minutes until crisp.

  • 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.

  • How to bake a meringue. Caramel Chantilly - Step 5
    Step 5

    Match 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.

  • How to bake a meringue. Caramel Chantilly - Step 6
    Step 6

    Sandwich 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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