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Planning A Dinner For 15

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#21 Guest_rocler_*

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Posted 26 August 2008 - 12:58 PM

when I do them for tournements I just use an ice cream scoop, and do cream puff style so all your doing is cutting the top off to fill, but remember to sprinkle with sliced almonds before baking and sprinkle with icing sugar (lightly) before serving

when I do it at home I pipe app. a 10 - 11 inch circle on parchment lined tray then I pipe another circle inside so its touching, and sprinkle with almonds then bake
when it comes out of the oven, I cut leaving a bigger base empty out the uncooked stuff, and then fill with my praline creme patissiere . I pipe on my whip cream, then I cut the top piece into the amount of portions I want and place on top and sprinkle with icing sugar.

by cutting the top and reassembling it cuts easier and makes a nicer presentation without it all squashing when cutting to serve

It all sounds complicated, but it really is a very easy dessert to make and is very impressive

Edited by rocler, 26 August 2008 - 01:03 PM.

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