Crispy Wafer “Millie-Feuilles" Creme Diplomate
By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Eight

Creme Diplomate and Lime Sauce Ingredients:
1/2 qt. Milk
3/4 cup + 5 tbls. Water
8 Egg Yolks
3/4 cup + 2 tbls. Lime Juice (strained)
1 Vanilla Bean
1/2 cup Sugar
1/2 cup + 2 tbls. Sugar
3 tbls. Butter
1/4 cup All-Purpose Flour
2 1/2 tspn. Vodka
1/4 cup + 1 1/2 tspn. Cornstarch
3/4 cup Butter (unsalted)
1/2 qt. Heavy Cream
Zest of 3 Limes (grated and finely chopped)

Crispy Wafer Ingredients:
1/3 cup + 1 tbls. Butter (melted)
1/2 cup All-Purpose Flour
1/2 cup Sugar
5 Egg Whites
1 qt. Warm Water

To Prepare the Creme Diplomate:
In a pot, combine the milk and vanilla bean, and bring it to a boil. Meanwhile in a bowl, mix the yolks, sugar, flour and cornstarch. Slowly pour the hot milk over the mixture and combine. Return to the pot and place on high heat. Stir constantly with a whisk and cook 4 minutes after a | boil. In a bowl, place the butter and grated lime zest. Pour the cream over the butter and stir until completely cold. Refrigerate. Whip the heavy cream to a stiff peak. Place the cold cream in a bowl and gently fold in the whipped cream. Reserve.

To Prepare the Lime Sauce:
In a pot, combine the sugar and 3 tbls. of water and cook to a light blond caramel. Mix the cornstarch with 2 tbls. of water. Deglaze the caramel with the remaining water. Incorporate the lime juice and cornstarch, bring to a boil and add the butter. Refrigerate.

To Prepare the Crispy Wafer:
Preheat the oven to 350° F. In a bowl combine the melted butter and flour. Incorporate the sugar and then the egg whites. Stir in the warm water. In 3" non-stick molds, pour 1 ounce of batter. Place in the oven for 7- 10 minutes, depending on the coloration. Remove from the mold when still hot and place the mold on the wafer to avoid curling while cooling. Reserve in a cookie box, each one separated with wax paper. You will need 40 wafers.

To Plate the Dessert:
In the center of a soup plate, place a teaspoon of creme diplomat, lay a wafer on top of it and press it down. Repeat the process until you have five layers of wafers. Spoon some of the lime sauce around. Serve.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

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