Caramel Chantilly

Patisserie

Posted by Creative Publishing international

About

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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You Will Need (14 things)

  • 40 g Flaked Almonds lightly toasted
  • Icing Sugar for dusting

  • For the meringue:

  • 140 g Egg White (about 4–5 eggs)
  • 85 g Granulated Sugar
  • 40 g Ground Almonds
  • 150 g Icing Sugar

  • For the caramel Chantilly:

  • 200 ml Double Cream
  • ½ Vanilla Pod split lengthways

  • You will also need:

  • A 12mm plain Piping nozzle (tip)
  • A C8 star Piping Nozzle (tip)
  • 50 g sea salt Caramel - http://www.cutoutandkeep.net/projects/sea-salt-caramel

Steps (6 steps, 60 minutes)

  1. 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.

  2. 2

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

  3. 3

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

  4. 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.

  5. 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.

  6. 6

    Sandwich with the remaining meringues. Pipe a swirl of cream along the top of each sandwiched meringue pair to finish. Serve immediately.