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With a long serrated knife slice the cake twice
to get three layers. (The top crown is the bottom layer and the
bottom flat layer is the top). |
Moisten the first layer with 1/3 of the Rhum Syrup. |
Spread 1/2 of the Chocolate Pastry Cream across the
layer. |
Press on the center slice and repeat step #2 and
#3. Press on top layer firmly and moisten with the remaining syrup. |
With a stainless steel spatula hide the crumbs with
a thin layer of the soft Ganache, then chill. |
Heat the ganache in a Bain Marie until
very liquid. Pour the remaining Ganache and
spread evenly to cover the top entirely. |
Working over a bowl of chocolate sprinkles
press them onto the side to finish the cake. |
Apply any seasonal Holiday garnish to decorate the
top. |
You will find the detailed guide to make the French
Chátaigne in the Photo Album. |
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