材料
| Chestnut cream | 100g |
| Sablé cookie | 1 |
| Tuille cone (trumpet body) | 1 |
| Caramel sauce | as needed |
| Whipped cream | a bit |
| Gold leaf | a pinch |
| Powdered sugar | as needed |
作り方
- 1
Pipe chestnut cream into a cone shape onto the sablé base
- 2
Insert the tuille at an angle to form the trumpet bell
- 3
Drizzle caramel sauce to add metallic shine
- 4
Decorate mouthpiece area with whipped cream
- 5
Finish with gold leaf and powdered sugar
🗨️コメント：
A fanfare in my mouth—this is the dessert encore every brass player deserves.
