Chapter XX · Entremets (Sweets) · No. 2643
Built upon: No. 2352PralinNo. 2344The Cooking of Sugar
2643—Crème à l’Opéra
Poach, in an ornamented border-mould, a preparation of No. 2352, Pralin-flavoured custard. When it is turned out, garnish its midst with a dome of Chantilly cream, aromatised with pralined violets. Upon the border set a crown of fine strawberries, macerated in a Kirsch-flavoured syrup, and cover with a veil of sugar cooked to the No. 2344, The Cooking of Sugar stage.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2643, p. 764. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →