Oeufs à la Neige
With red pralines, in the style of Alain Chapel
Simple and tasty, here is one of Alain Chapel’s favorite desserts.
In his restaurant in Mionnay, near Lyons, this great chef (successor to his father, Roger Chapel) creates a precise, supremely refined cuisine, and one which remains one of our greatest sources of inspiration.
Step 1: Preparing the crème anglaise
Scald the milk with the split and scraped vanilla bean, and let steep. In the meantime, cream egg yolks with sugar until light in color. Whisk in gradually the infused milk (remove the vanilla bean). Bring to 181°F (83°C) on a double boiler. Set aside to cool, then refrigerate.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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