Timbale Montmorency (Brioche Timbale of Cherries in Redcurrant Jelly)

Ingredients

• brioche
• apricot cooked to the thread
• feuilletage (puff paste)
• stoned cherries
• light syrup
• raspberried redcurrant jelly

Instructions

1. Bake a brioche in a ribbed mould, of a size in proportion to the importance of the timbale.
2. When it is quite cold, remove the crumb from the inside, leaving a thickness of one and a half centimetres all round and in the bottom.
3. Brush the outside with apricot cooked to the thread.
4. Bake small shapes of feuilletage blind in a slow oven — crescents, lozenges, small rounds and the like — and decorate the timbale with them.
5. Cook the stoned cherries in a light syrup and bind them with raspberried redcurrant jelly.
6. At the moment of serving, pour this garnish into the timbale.