2437—Charlotte de Pommes, Emile Giret

Prepare the Charlotte as directed above, but in a shallow mould.

When it is moulded on the dish, completely cover it with an even coat, half inch thick, of very firm “pastry cream” (No. 2401, Pastry Cream), and take care not to spoil the shape of the Charlotte.

Sprinkle the cream copiously with icing sugar; then, with a red-hot iron, criss-cross the Charlotte regularly all round; pressing the iron upon the sugar-sprinkled cream.

Surround the base of the Charlotte with a row of beads made by means of the piping-bag, from the same cream as that already used.