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Grand Gateaux
70 Pastry & Baking North America
7. Incorporate the gelatine into the
caramel creme brulee.
8. Deposit caramel creme brulee into the
verrine glass and refrigerate.
9. Place raspberries, cut in half, on top of
the caramel around the outside of the
glass.
10. Deposit the lemon cream onto the
chilled caramel creme brulee, to the top
of the raspberries.
11. Soak the pain de gene in raspberry jelly.
12. Insert soaked pain de gene into the
lemon cream.
13. Cover the pain de gene with additional
lemon cream.
14. Spread syrup coated almonds on
a Silpat and bake at 160°C for 20
minutes, or until golden brown.
10.
13.
14.
11.
12.
7.
8.
9.