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Baking School In-Depth: Île Flottante

Baking School In-Depth: Île Flottante

The origin of this beloved French dessert can be traced back to 1651, when François-Pierre de la Varenne, the father of classic French cuisine, recorded the first recipe in his cookbook Les Cuisinier François You can also find out more about the following: oeufs à la neige, or “eggs in the snow,” which was made without custard. He created egg white piles decorated with yolks. Over time, the egg yolks became part of a luscious vanilla custard called crème anglaise, creating the French dessert now considered a classic.

Our version stays true to this timeless dessert with its delightful combination of softly poached meringues atop a pool of crème anglaise. The crème anglaise begins its journey as the poaching liquid for the meringues and is transmuted into a rich and creamy custard, perfectly complementing the airy meringue. Candied Almonds are a great way to add sophistication and texture. Follow along as we guide you through the straightforward process of making these impressive and effortless Îles Flottantes.

Join us at Williams Sonoma’s Baking School on Monday, April 15, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making these picture-perfect Îles…

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