2631—Charlotte à la Chantilly

Prepare the Charlotte with gaufrettes, stuck directly upon a round base of dry paste, either with apricot jam cooked to the No. 2344, The Cooking of Sugar stage or with sugar cooked to the No. 2344, The Cooking of Sugar stage. As a help, a Charlotte mould may be used for this operation; it may be laid on the dry-paste base and removed when the gaufrettes are all stuck.

Garnish with whisked, sugared and vanilla-flavoured cream built up in pyramid-form, and decorate its surface, by means of a spoon, with the same cream, slightly tinted with pink.