Concorde from French Pastries and Desserts by Lenôtre (page 178) by L'Ecole Lenôtre

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adrienneyoung on November 09, 2022

    I've been making this since the 1970s, though always with Julia Child's mousse (no reason -- just out of habit). It's a show-stopper, very delicious, and although a bit time-consuming, dead easy. Major bang for buck. Would be a great cake to bring to a family Christmas if anyone at table is sensitive to gluten. Use the best quality chocolate you can, and the best quality cocoa, pipe your meringue onto parchment paper, and be sure your ovals fit your cake plate or cake carrier with a bit of room to spare for the meringue cigarettes that decorate the exterior.

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