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There are several variations of this. One example is the Timbale Brillat-Savarin, which is named in honour of the French gourmand Jean Anthelme Brillat-Savarin.
Recipe[change | change source]
- Bake brioche dough in a charlotte mould. Hollow out the mould to leave a lining of about 1 cm around the bottom and sides.
- Prepare a confectioner’s custard, mixed with macaroons
- Cook some pears quarters in a vanilla flavoured syrup
- Heat apricot purée mixed with Kirsch and brush around inside of timbale.
- Heat and then fill with alternate layers of the confectoner’s custard and the pears. The last layer should be pears.
- Decorate with crystallised fruit, and serve warm.
References[change | change source]
- Montagné, Prosper; Robert J Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. .