Very traditional ingredients. Love this Chef John. My husband and his friend have this as their snack for lunch at least 3 times a week, thanks to your wonderful recipe. (and my cooking, lol) His friend even asked for the recipe.
I have never attempted a recipe that needed to be cooked to a certain stage and I failed with ‘soft clay’ stage. Rather than despair or serve this as a thick, uncuttable but unpourable dessert in a bowl I was able to drop globs of it into melted chocolate and it became even more amazing in taste. At least to the chocolate lover in me. I am not posting pics as they are certainly not professional done but they taste wonderful!
I recently bought some of this in Paris and it was so awesome I had to find a recipe. This is a great recipe and I added even more almonds and pistachios. It did not take me quite as long during the second cooking but it is a lot of stirring, but well worth it. I found that this wafer paper is not readily available in my town and I used Wilton sugar paper…DONT it’s aweful!
I highly recommend this excellent recipe. It tasted perfect and would have looked perfect too if I hadn’t made some rookie mistakes. I cooked it too hot and it came out darker than expected, but it was incredible and fairly easy to make. Next time i will use a smaller burner so i don’t get to hot. Also, I had some difficulty because I made it on a hot and humid day and tried to cool the mix in the refrigerator. This caused a condensation problem that made it difficult to handle.
My niece made this for a cultural class project, and WOW! DO it the long way and don’t skimp — I promise it’s worth it. The wafer paper isn’t found in normal grocery stores, but you can get it on Amazon. It comes in a big pack, but I make and decorate cakes and they’re useful for those too, so I don’t mind. Plus, you’ll want to make this more than once!
FULL RECIPE IN THE NEXT PAGE, ENJOY 🙂