Baquet et Panier à la Chantilly (Chantilly Tub and Basket)

Ingredients

• sponge fingers
• base of dry pastry
• sugar cooked to the crack
• chocolate almond paste
• twisted sugar handle
• sugar flowers
• the same cream as for the Charlotte Chantilly
• pink cream

Instructions

1. For the Baquet: stick well-trimmed sponge fingers onto a dry-pastry base with sugar cooked to the crack.
2. In the middle of the Baquet, and on each side, set a biscuit taller than the others, pierced at the top with a small round cutter.
3. Surround the Baquet with little cords of chocolate almond paste to imitate the hoops.
4. For the Panier: proceed in the same way, but with biscuits all of the same height and without imitated hoops.
5. Fix a handle of twisted sugar, garnished with sugar flowers, onto the base with sugar cooked to the crack.
6. Garnish both with the same cream as the Charlotte Chantilly and finish them the same way, with a dotting of pink cream.