I have quite a name for being easily disappointed by desserts. It has happened to me more than once to have a wonderful dinner in some restaurant, only to be let down, and quite badly, when it comes to the dessert department. Too sweet, too fat, not really fresh, just plain boring: wasted calories, really. I recently had a nice dinner in a place where they prepare dishes with tens of vegetables, each cooked to perfection with its own technique. Intrigued by such precision, and curious about the (inevitable) ‘Michelin-star trained chef’, we ordered pudding. They brought us a treacle tart so chewy that it is still hanging from the work of my dentist, tasting only of sugar, covered by an ice cream ball sized scoop of clotted cream, and a stale vanilla sable’; all probably worth the calories I normally consume in a day. When I decide to indulge, I want to get bangs for my calorie investment. I want flavours and textures so exciting I cannot stop eating.
This is one of those desserts worth each and every of the calories it contains, and there is quite a lot of them. Many of the cakes in this group have been inspired by this book of recipes from Laduree: it is, after all, one of the most famous patisseries in the whole world for good reasons. On the other hand, again, the recipe on the book was not quite right: not such a bad thing, if you think that I had to make the recipe twice just to confirm that my changes were working. Ah, the hard life of a dedicated food blogger. This is the version of the recipe I’m going to make from now on, hopefully many times.