https://www.cutoutandkeep.net/projects/caramel-chantilly • Posted by Creative Publishing international
This is a very simple pâtisserie – the texture of the crunchy meringue combined with the creamy crème Chantilly is quite wonderful.
This is a very simple pâtisserie – the texture of the crunchy meringue combined with the creamy crème Chantilly is quite wonderful.
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.
Decorate with the flaked almonds and dust with some 4 icing (powdered) sugar.
Leave to sit for 2–3 minutes, then dust again with icing (powdered) sugar. Bake for about 40 minutes until crisp.
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.
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.
Sandwich with the remaining meringues. Pipe a swirl of cream along the top of each sandwiched meringue pair to finish. Serve immediately.