Amandine (dessert) the layers is a combination of chocolate buttercream mixed with fondant. The setting of the cake is layer, cream, layer, cream, layer, glaze. The glaze is specific to this cake, and it is a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate. Amandine (dessert) Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream. Almond cream is sometimes used. As most Romanian
Amandine Chaignot Amandine Chaignot Amandine Chaignot (born 1 May 1979) is a French cooking chef. She is currently the Executive Chef at the Rosewood London hotel. The daughter of a scientist, Amandine was an excellent student, first in her class, who obtained her high school final exam one year in advance. In 1996, she began studying in pharmacy at the Faculté de Pharmacie but quit in 1998 and reoriented herself in culinary training. She began working as a waitress in a pizzeria. She later opened a tearoom and then registered at the École Grégoire-Ferrandi. She did her training course at the Maison