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Meringue Cups
Chestnut Creme
Orange Sauce
ADDITIONAL COMPONENTS:
30 Hippenmasse leaves
6 Hippenmasse stems
12 chestnuts, shelled, glazed
TO SERVE
Pipe sauce on plate as desired. Arrange hippenmasse leaves and stems on plate. Pipe chestnut creme into 1 meringue cup, overfilling by one-third; position second meringue cup to create chestnut shell. Pipe dot of chestnut creme in center of hippen leaves on plate; place filled shell on dot. Garnish with 2 glazed chestnuts.
NOTES
Season: Fall, Winter
Food cost: Low to moderate.
Chestnut Creme
Orange Sauce
ADDITIONAL COMPONENTS:
30 Hippenmasse leaves
6 Hippenmasse stems
12 chestnuts, shelled, glazed
TO SERVE
Pipe sauce on plate as desired. Arrange hippenmasse leaves and stems on plate. Pipe chestnut creme into 1 meringue cup, overfilling by one-third; position second meringue cup to create chestnut shell. Pipe dot of chestnut creme in center of hippen leaves on plate; place filled shell on dot. Garnish with 2 glazed chestnuts.
NOTES
Season: Fall, Winter
Food cost: Low to moderate.