Croûte à la Maréchale

Ingredients

• brioche mousseline
• pralin à Condé
• icing sugar
• pain de mie
• pineapple
• raisins
• cherries
• candied orange peel
• apple marmalade
• apricot purée
• pears
• small pear
• light apricot purée flavoured with vanilla

Instructions

1. Cut elongated triangles from a stale brioche mousseline, of the same thickness as the ordinary croûtes.
2. Mask the triangles with a layer of pralin à Condé.
3. Arrange the triangles on a baking sheet, dust them with icing sugar and dry the pralin in a slow oven.
4. Fix a fried block of pain de mie 10 centimetres high on the serving dish.
5. Bind a salpicon of pineapple, raisins, cherries and candied orange peel with stiff apple marmalade to which a little apricot purée has been added, and surround the block with it.
6. Stand the pralinéed triangles upright along the salpicon.
7. Surround them with a crown of half-pears cooked in syrup, half white and half pink.
8. Place a small pear cooked in pink syrup on top of the block and fix it with a small hâtelet.
9. Surround the crown of half-pears with a cordon of light apricot purée flavoured with vanilla, and serve a sauceboat of the same purée separately.