Andrew Shotts is the owner of Garrison Confections. He has served this showy recipe-which he calls Huevos Sur del Lago when served this way-in egg cups prepared as follows: The tops are removed from ten eggs, and the contents removed and reserved. The shells are sanitized by steaming open side down for three or four minutes. The shells are dried, and then stored refrigerated open side up in the carton they came in. For simplicity, this elegant recipe with Collection Etienne Sur del Lago varietal chocolate may be served in parfait dishes, or champagne or wine glasses. Purchased crisp wafer cookies may be substituted for the tuiles.
Sur del Lago Cream
1 ½ cups (250 g) Collection Etienne 65% Cacao Sur del Lago chocolate, chopped
3/4 cup (200 g) milk
1 ¼ cups (300 g) heavy cream
1/3 cup (75 g) sugar
6 egg yolks
3 ½ tablespoons (50 g) butter
1 cup (125 g) confectioner-s sugar
1/2 cup (50 g) almond meal
1/3 cup (30 g) all-purpose flour
2 1/2 tablespoons (50 g) orange juice
1 cup (250 g) heavy cream
1/4 cup (25 g) confectioner's sugar
Zest of one-half lime
Sur del Lago Cream
Combine the milk, cream, sugar, and the yolks in a medium saucepan and cook over medium heat to 185ºF (85º C) with constant stirring. Remove from heat immediately if it starts to curdle.
Place chopped chocolate in a medium bowl and strain cream through a chinois (or fine sieve) over the chocolate. Mix well with a spatula until smooth.
Fill the parfait glasses, then cool in the refrigerator until needed.
Cream the butter and the sugar.
Combine the almond meal and flour. Add the orange juice, alternating with the flour mixture, starting and finishing with the flour mixture.
Let rest in the refrigerator for one hour before using.
Line a baking sheet with parchment paper. Form one-half teaspoon drops of batter two inches apart. Tuiles will flatten and spread. Bake in preheated oven at 325ºF for 12-15 minutes or till golden. Cool on pan for several minutes before removing with a spatula. For curved tuiles, drape over a rolling pin while still warm.
Whip the cream with the sugar to medium peaks.
Add the zest. Whip to stiff peaks.
Garnish the Sur del Lago cream with whipped cream. Place a tuile on top and serve.