VARIATION ON A FLOATING ISLAND

VARIATION ON A FLOATING ISLAND

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Ingredients

Egg Custard
3 vanilla beans
500 millilitres Milk 2 cups
270 grams whipping cream 1 cup 1 1/3 tbsp / 9 fl oz
200 grams Egg Yolks 3/4 cup / 7 oz
100 grams granulated sugar 1/2 cup / 3 1/2 oz
Caramel Disks
200 grams granulated sugar 1 cup / 7 oz
60 millilitres glucose ¼ cup / 2 fl oz
40 millilitres Water 2 2/3 tablespoons / 1 1/3 fl oz
Soft Meringue
150 grams egg whites 2/3 cup / 5 ½ fl oz
Salt
50 grams granulated sugar ¼ cup / 1 ¾ oz
Extra sugar for the molds
Cuisine:
  • Medium

Ingredients

  • Egg Custard

  • Caramel Disks

  • Soft Meringue

Directions

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Egg Custard

  1. Split the vanilla beans lengthwise and scrape out the seeds using the tip of a knife.
  2. Bring the milk and cream to a boil in a saucepan, then add the vanilla beans and seeds.
  3. Whisk the yolks and sugar until pale, then pour the boiling liquid over the egg mixture and stir constantly over a low heat in a saucepan until it coats the back of a spoon (178°F/81°C).
  4. Strain through a fine mesh sieve and let cool.

Caramel Disks

  1. Make a caramel with the sugar, glucose, and water, then pour onto a silicone mat to cool down.
  2. As soon as the caramel has hardened, process to a powder in a food processor.
  3. Using a small sieve or tea strainer, sift the caramel powder onto templates 2–2 1/3 in. (5–6 cm) in diameter.
  4. Place in the oven at 350°F (180°C) for a few seconds to melt the caramel and form the disks.

Soft Meringue

  1. Butter eight 2–2 1/3 in. (5–6 cm) metal rings and sprinkle them with the extra sugar.
  2. Whisk the egg whites with the pinch of salt, then whisk in the sugar.
  3. Coat the inside of the circles thickly with the egg-white mixture, starting with the base and then the sides.
  4. Create a well in the center and delicately place a spoonful of egg custard in it.
  5. Cover with more egg white, smoothing it over with a spatula. Bake at 195°F (90°C) for 10 minutes.
  6. When the soft meringues are cooked, remove from the oven and let rest for 1 minute.

To Assemble and Serve

  1. Pour a little custard onto each plate.
  2. Gently unmold the soft meringues and place on top of the custard.
  3. Lay a disk of caramel on top.

JeanFrançois Piège

“Suddenly, it has dawned on people that Piège is the most important creative chef of recent years.” Omnivore Foodbook, 2014.

Elected chef of the year by six thousand of his peers in 2011, and Creative Chef of the Year at the 2014 Omnivore food festival, Jean-François Piège is a gifted culinary artist.

After several years at the helm of Paris’s 5-star hotel restaurants, he opened the luxurious fifteen-room Hôtel Thoumieux in the seventh arrondissement, complete with a bustling traditional Parisian brasserie, a gourmet restaurant that earned two Michelin stars in 2011 and, most recently, a patisserie.

Jean François Piège is also a successful author with 6 books of French Cuisine.
For the past six years, he’s also part of the jury cast on one of France’s most popular culinary competition « Top Chef » . He is one of the most talented and famous chefs of his generation.

A Chef with multiple projects, he opened with his wife, Elodie in December 2014 « Clover » in Saint Germain des près,A restaurant with a personal culinary proposal: the spontaneous cooking.

Early september, Chef JFP ‘s announce that he’s going to move the gastronomic restaurant to an other area : Jean François Piège/ Le Grand restaurant in the 8th. This new restaurant will be in the middle of what we called the « triangle d’or » near La Place de la Concorde and the Elysée Palace. This new project is perhaps the biggest one, where the Chef is 100% independent and where he’s going to do all of his new culinary creations.

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