Croûte Mexicaine (Génoise Croûtes with Glace Plombière)

Ingredients

• Stale génoise
• Pralin à Condé
• Glace plombière

Instructions

1. Cut oval slices 6 centimetres long and 8 millimetres thick from a stale génoise.
2. Mask them with a layer of pralin à Condé and dry them in a slow oven.
3. Arrange these croûtes in a crown on a round dish.
4. Fill the middle with glace plombière, piled up in a rocky mound.