I’ve never really considered myself a baker. Some people cook. Some people bake. I don’t really bake.
I truly, simply love the limitless flavor combinations that cooking permits. Add a little of this or a little of that and viola, something gorgeous takes shape instantly. Baking simply isn’t that forgiving. And neither is a creme patissiere, the gooey chocolate, cream and egg yolk mixture that I made to slather in between the cocoa-flavored meringue layers. For a non-baker like me, it was hard.
I’ve the hard work was worth it. This goddess-like concoction was for dear friend. She’s made a Moroccan dinner and I drooled through Nigella Lawson’s “How to be a Domestic Goddess” to find a Moroccan-worthy accompaniment. This pistachio-studded stack did the trick.
If you opt to attempt the recipe, strive to have everything ready ahead of time; measure out all the ingredients and melt the chocolate. I made the meringues the night before and let them rest in the oven overnight, a tip Nigella recommends in her book. It really made the work of whipping up the chocolate creme patissiere far less stressful.
My only complaint is that the meringue color is a lot lighter than the creme, unlike the photo in her book. I was excited for monochromatic, rich brown layers of shine and matte. That said, my version looks very homemade and my host totally appreciated that hand-made look.
The taste was delicious. The meringue is sweet and sugary; the creme is dark, rich, mousse-like and, frankly, not very sweet at all. I’ll keep you posted on my first bite! Check out her recipe here.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.