2632—Baquet et Panier à 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 No. 2344, The Cooking of Sugar 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.

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 No. 2344, The Cooking of Sugar 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.