Made at Ecole Ferrandi, 2006But that all changed when I saw this one in Thomas Keller's The French Laundry Cookbook (1999). This one inspired me! And this recipe requires some inspiration because, in fact, what looks so simple is actually an accumulation of a lot of steps. But it's oh-so-worth- it!
If you want to see the process on how this is made, check out this incredible blog, French Laundry at Home . She does an awesome job of showing all the steps. It involves:
- Making a mint oil ==> it's hard to see in mine, but it's under the black dots in the crème anglaise. The black dots are a reduction of balsamic vinaiger which I added on my own - it's not part of Keller's recipe. My mint oil didn't infuse long enough & wasn't green enough, so that's why I ended up adding the balsamic which, by the way, tasted great with it!
- Making the meringue
- Making a chocolate mousse for putting inside the meringue. This is the best part. Chocolate!
- Making the chocolate tuiles.
- Shaving the chocolate (tempering the chocolate & then shaving it with a chef's knife; this is the long way to do it. You can also just use a vegetable peeler & peel a block of chocolate if you want or have a block.)
- Making candy sprinkles (blitzing a candy bar in my Cuisineart; another addition I made because I thought it would taste good. And it did!).
- Making the crème anglaise.
- Assembling it (ie, emptying a hole in the meringue, spooning in the chocolate mousse & then trimming the outside to make it look perfect)
- Plating it.