Michelle remembered what I made her do one day a long time ago. She has two externs from the CIA right now, Alex and Elaine. So she made them practice by making this dessert today for menu development, one that I used to make at Lutece on a regular basis. The dish tests a lot of basic skills like making pate a choux, pastry cream, caramel, piping skills, and other fundamentals - just how the classics always make you do. I am most happy that she is passing down th ings that were taught to her unto her understudies. They both put their own spins on the classic and that's ok because when you cook, understanding the fundamentals, things usually turn out the way they're supposed to and taste good.