Timbale Favart (Brioche Timbale of Whole Fruit and Vanilla Chestnuts)

Ingredients

• brioche
• fruits
• vanilla-flavoured chestnuts
• apricot syrup flavoured with kirsch
• purée of broken marrons glacés

Instructions

1. Bake a brioche in a « Richelieu » mould.
2. Hollow it out into a timbale as explained under the timbale Marie-Louise, and decorate it in the same way.
3. For the garnish, take whole fruits, or fruits simply halved, and fine vanilla-flavoured chestnuts.
4. Bind the garnish with apricot syrup flavoured with kirsch, with a quarter of purée of broken marrons glacés added.
5. Pour the garnish into the timbale at the moment of serving.