Chapter XX · Entremets (Sweets) · No. 2642
Built upon: No. 2352Pralin
2642—Crème à la Florentine
Make a preparation of No. 2352, Pralin-flavoured custard with caramel and poach it.
When it is quite cold, turn it out on a dish; decorate it with Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped pistachios.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2642, 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 →