Chapter XX · Entremets (Sweets) · No. 2645
2645—Crème aux Fruits à la Chantilly
The constituents for this preparation are a purée of the selected fruit and Chantilly cream, in the proportion of one-third of the former to two-thirds of the latter.
The quantities of sugar and kind of flavour vary according to the nature of the fruit.
It is served either as an entremet garnish, or alone in a bowl, with a decoration of the same cream, laid by means of a piping-bag fitted with a small even or grooved pipe. Send some lady’s-finger biscuits separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2645, p. 765. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →