Timbale (food)

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A timbale is a sweet pie-type food that is eaten as a dessert. The kind of pan it is cooked in is also called a timbale.

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]

  1. Bake brioche dough in a charlotte mould. Hollow out the mould to leave a lining of about 1 cm around the bottom and sides.
  2. Prepare a confectioner’s custard, mixed with macaroons
  3. Cook some pears quarters in a vanilla flavoured syrup
  4. Heat apricot purée mixed with Kirsch and brush around inside of timbale.
  5. Heat and then fill with alternate layers of the confectoner’s custard and the pears. The last layer should be pears.
  6. Decorate with crystallised fruit, and serve warm.[1]

References[change | change source]

  1. Montagné, Prosper; Robert J. Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. ISBN 0600608638.