Coffee and Milk “Kardinal”
In a mixing bowl, combine whole eggs, yolks and sugar. Whisk over a double boiler until mixture reaches about 104 degrees F.
Off heat, beat with whisk attachment until mixture is cool, shiny and forms soft peaks.
Sift flour and cornstarch together. Add gradually to meringue, folding gently with a silicone spatula until incorporated. Very gently fold in melted butter.
Line a half sheet tray with parchment paper. Use an offset spatula to spread dough evenly on tray.
Bake at 450 degrees F for 8 to 11 minutes. Remove from oven and tray and let cool.
With a round cookie cutter, cut biscuit into paired rounds. Use a smaller cutter to remove an inner circle from half of rounds.
Dip a hollowed-out round in espresso and set on a plate. Pipe about 150 grams coffee mousse into center. Poke a hole in middle of mousse and pipe in milk jam. Dip another (whole) biscuit round in espresso and set on top.
Pipe flamed meringue to cover mousse, smoothing with a spatula. With a blowtorch, brown meringue lightly. Garnish with a few meringue kisses.
Bâtard offers 3 menu prices: $55 for 2 courses, $69 for 3 and $79 for 4.