Charlotte de Pommes Émile Giret (Apple Charlotte Émile Giret)

Ingredients

• Charlotte de Pommes
• Crème pâtissière
• Icing sugar (glace de sucre)

Instructions

1. Prepare the Charlotte de Pommes as in the preceding recipe and turn it out onto the serving dish.
2. Mask it completely with a very firm Crème pâtissière, one centimètre thick all over, taking care not to deform it.
3. Dust the cream abundantly with icing sugar.
4. Press a red-hot iron onto the sugared cream to mark a very regular lattice all round the Charlotte.
5. Pipe a row of pearls of the same cream round the base with a cornet.