even if it is an ethereal confection created by premier French patissier, Dominique Ansel.
Dominique Ansel's perfectly creamy crispy cake tastes like a giant peanut butter cup.
What blew me away was Ansel's use of pedestrian rice crispies......caramelized
and chocolate-dipped for the cake's crunch crust and garnish.
Chocolate Caramelized Puffed Rice:
ING 2 cups|70 grams puffed rice 2 tablespoons|35 grams light corn syrup 1 tablespoon + ¾ teaspoon|18 grams granulated sugar 2 ½ ounces|70 grams milk or dark chocolate
METHOD Micro corn syrup 30 sec, then pour the warm corn syrup over the puffed rice. Sprinkle w/ sugar, then spatula/mix to evenly coat (using your hands is easier). Shape the puffed rice, then transfer to cake ring, pressing into an even layer about ¼" thick. Bake 10-15 min, til golden-brown and caramelized. Let cool completely in the cake ring. Unmold, then carefully peel away the silicone mat or parchment.
COATING Microwave chocolate in 10 to 15 second intervals, stirring each, just until melted—don't let it get too hot. Line an 8-inch (20-centimeter) cake pan with parchment paper. Place the disc of puffed rice in a large bowl. With your hands, break it into smaller pieces. Pour the melted chocolate over the puffed rice and fold with a spatula until coated. Press the coated puffed rice into the prepared cake pan, saving about ⅓ cup for garnish. Refrigerate until firm, about 20 minutes.