Cerises à la Dubarry (Cherry Flan à la Dubarry)

Ingredients

• fine pâte à foncer
• caster sugar
• stoned cherries
• crème Chantilly
• ordinary praline
• macaroon powder
• crème Chantilly

Instructions

1. Line a flan ring with fine pâte à foncer and set it on a baking tin.
2. Prick the pastry of the base so it does not blister during baking.
3. Sprinkle with caster sugar and garnish with fine stoned cherries, packed close one against another.
4. Bake the flan as usual and let it cool completely.
5. Mix crème Chantilly with either ordinary praline or crushed macaroons and cover the cherries with it.
6. Smooth the surface of the cream and the edge of the flan, and cover it with macaroon powder.
7. Decorate with the piping bag using white and pink crème Chantilly.