Chapter XX · Entremets (Sweets) · No. 2722
Built upon: No. 2376Pâte à Génoise FineNo. 2344The Cooking of Sugar
2722—Diplomate aux Fruits
Prepare (1) a base of No. 2376, Pâte à Génoise Fine with fruit, glazed with apricot jam, cooked to the No. 2344, The Cooking of Sugar stage; (2) a Bavarois with fruits.
Turn out the latter upon the former, and surround the whole with stewed fruit of the same kind as those used for the Bavarois.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2722, p. 782. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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