[2631—CHARLOTTE A LA CHANTILLY]
Prepare the Charlotte with [gaufrettes], stuck directly upon a round base of dry paste, either with apricot jam cooked to the [small-thread] stage or with sugar cooked to the [small-crack] 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.
[2632—BAQUET ET PANIER A LA CHANTILLY]
A “Baquet” (bucket) is made with lady’s-finger biscuits, well trimmed and stuck upon a base of dry paste with sugar cooked to the [large-crack] stage.
In the middle, and on either side of the baquet, set a biscuit, somewhat higher than the rest, with a hole in its top end, cut by means of a small round cutter; and surround the baquet with small threads of chocolate-flavoured almond paste, in imitation of iron hoops.
[762]
]The “Panier” (basket) is made in the same way, but with biscuits all of the same size, and without the imitation iron-hoops. On the base and by means of sugar cooked to the [large-crack] stage, fix a handle of pulled sugar, decked with sugar flowers.
The baquet and the panier are garnished with the same cream as the Chantilly Charlotte, and are finished in the same way, with a decoration of pink-tinted cream.
[2633—CHARLOTTE MONTREUIL]
Line the bottom and sides of the mould with lady’s-finger biscuits. Garnish with a Bavarois