Charlotte à la Chantilly (Wafer Charlotte with Chantilly Cream)

Ingredients

• wafers
• round base of dry pastry
• apricot cooked to the thread
• whipped cream
• colouring

Instructions

1. Stick the wafers directly onto a round base of dry pastry, using either apricot cooked to the thread or sugar cooked to the crack.
2. If helpful, set a Charlotte mould on the dry-pastry base to hold the wafers, and remove it once they are stuck.
3. Garnish with the sweetened, vanilla-flavoured whipped cream, mounding it into a pyramid.
4. Dot the surface with the paper cornet, using the same cream lightly tinted pink.