We can help you navigate through the (admittedly complicated) process of this classic French holiday dessert.

We will contact you to schedule a date and time that works for you!

Ingredient list
8 oz unsalted butter, preferably Plugra
salt
4 cups sugar
2 1/3 cups all-purpose flour
7 large eggs + 8 large egg yolks
2 cups whole milk
2 ounces bittersweet chocolate
2 teaspoons instant espresso powder, such as Starbucks Via
3 tablespoons corn syrup

Equipment List
Oven
2 burners
Strong wire cutter (strong enough to cut airplane cables, ask Finkles) and a large whisk you are willing to
cut, or two forks.
3 quart heavy saucepan
2 quart heavy saucepan
10-inch heavy stainless steel or light colored skillet
A larger skillet or shallow pan to rest the 10-inch skillet in to stop caramel cooking
Wet and dry measuring cups and spoons
Wooden spoon
Standing mixer with bowl, paddle attachment and whisk attachment
Large bowl for mixing
Small bowl for egg glaze
Pastry bag, ½ inch round plain tip and ¼ inch round plain tip
A tall container to help fill pastry bag
Pastry brush
Parchment paper
2 large rimmed baking sheet
Small offset spatula
Paring knife or toothpick
Tongs
Cake serving plate or round platter 10-12 inches in diameter