A Charlotte À LA Parisienne on a Pedestal
Ingredients
Directions
Cut baked pastafrolle into equal lozenge or diamond shapes.
Ice the pieces and let them dry.
Build the iced pieces around a plain charlotte mold.
Form the lid separately and attach it with royal icing.
Pipe royal icing decorations in relief and lace patterns on the charlotte.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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