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1
Melt chocolate over double boiler with armagnac.
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2
Meanwhile, whip yolks with 1/4 lb (.1 kg) powdered sugar to a ribbon stage.
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3
Whip whites to soft peaks and add 1/4 lb (.1 kg) powdered sugar.
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4
Whip to stiff, shiny peaks.
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5
Whip heavy cream to soft peaks.
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6
Fold cooled chocolate into yolk mixture.
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7
Fold in whites.
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8
Fold in heavy cream.
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9
Melt chocolates and butter over double boiler.
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10
Beat yolks with half the sugar to ribbon stage.
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11
Fold into chocolate with puree.
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12
Beat white to soft peaks.
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13
Add the other half the sugar.
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14
Fold into chocolate with cake flour sifted over the top.
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15
Bake on 1/2 sheet pan at 350 degrees (175 C.) for 15 to 20 minutes.
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16
Cool, then cut out 16 3 inch circles with a round cookie cutter.
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17
Beat whites until frothy.
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18
Add cream of tartar.
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19
Beat until soft peaks form and add 1/2 tbsp (7 ml) sugar.
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20
Beat until stiff peaks form and add remaining sugar.
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21
Beat until stiff and glossy.
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22
Sift cocoa powder and powdered sugar together.
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23
Fold into whites.
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24
Mark 8 3 inch circles on parchment paper and line baking sheet.
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25
Pipe meringue onto the circles.
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26
Bake at 200 degrees (90 C.) for 2 hours or until meringues are hard.
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27
Melt chocolate in a double boiler.
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28
Inflate balloons.
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29
Dip two smooth ends into chocolate, and chill until the chocolate is hard.
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30
Pop balloons.
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31
Repeat to produce 8 chocolate domes.
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32
Melt chocolate over a double boiler.
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33
Spread melted chocolate over one side of strip.
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34
Place on pan and cook until the strip looks dull.
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35
Cream butter and honey until smooth.
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36
Add sifted sugar, cocoa, and flour.
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37
Add egg whites gradually at high speed.
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38
Spread chocolate tuile batter on a greased sheet pan.
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39
Bake 5 minutes at 350 degrees (175 C.).
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40
Cut small squares and while tuile is still warm, wrap around a pen or straw.
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41
Let cool.
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42
Cut and mold 8 tuiles in total.
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43
Place sugar and lemon juice in pan over high heat.
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44
Stir constantly until sugar melts and become medium brown in color.
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45
Remove from heat and continue stirring until caramel cools slightly.
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46
Form 8 stars on on a parchment lined sheet pan.
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47
On another pan, form 8 long hooks to hold the stars.
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48
Fill chocolate cups with mousse.
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49
Spread a thin coat of mousse over the top of chocolate meringue discs.
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50
Top each disk with a chocolate cake circle.
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51
Layer mousse on top of cake.
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52
Repeat with another layer of cake.
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53
Invert chocolate domes onto chocolate cake circles.
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54
Wrap chocolate cake layers with white chocolate strips.
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55
Chill until chocolate bands are set.
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56
Peel off the wax paper from the bands.
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57
Cut a 1/2 inch hole in chocolate domes and insert tuile cookie.
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58
Lean caramel sugar rod against dome, and hang a star off the hook.
