Feuille d’Automne Cake

This exquisite creation, originally crafted by the legendary pâtissier Gaston Lenôtre in 1968, is a true masterpiece that will delight your taste buds and impress your guests. Imagine sinking your teeth into layers of crispy meringue, delicate macaron succès, velvety chocolate mousse, and topped off with stunning chocolate fans. Each bite is a symphony of textures and flavors, a true celebration of the art of French pastry. In this video, I will guide you through the process of recreating this decadent Autumn Leaf Cake, giving you all the tips and tricks to achieve professional results in your own kitchen. From mastering the perfect meringue discs to creating the smoothest chocolate mousse, I will share all the secrets that will make your cake as breathtaking as the original. While I won't reveal the complete recipe here, I can tell you that the key ingredients to this unforgettable dessert are meringue, macaron succès, and of course, its signature – the chocolate fans!

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Autumn leaf cake

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French Meringue

Makes two 8''/20cm diameter meringue (meringue discs must be slightly smaller in diameter than the cake ring).Start beating egg whites along with cream of tartar and about a third of the sugar at a medium speed until the whites become foamy. Meanwhile, line trays with parchment paper (stick parchment with cooking spray). Parchment shall be lightly greased as well. Silicone baking mat can be used as well. When ready, increase mixer speed to high and beat until stiff peaks form adding remaining sugar gradually. To make proper meringue disks, use a narrow ≈8mm diameter plain piping tip.

Baking Meringue

Bake meringue at 212ºF/100ºC for 60 minutes. Then turn the oven off, and leave meringue in for 30 minutes more. Store meringue in sealed container at room temperature. Do not refrigerate.

Chocolate Coating For Meringue

Gently melt chocolat and add the melted cocoa butter or oil. Do not overheat chocolate. Coat 2 meringue discs on both sides with chocolate; let cool. Brushing meringue with chocolate helps avoid them breaking up or getting soft later.

Succès (Macaron)

Makes two 8''/20cm discs. One will be used for the cake – save the other for later use.In the food processor, turn powdered sugar and almond meal into fine powder; set aside.In the meantime, set oven temperature at 212ºF/100ºC. Make a meringue first following the same procedure as explained above. Once stiff peaks is formed, fold a third of the meringue into the sugar-almond powder mixture, then add remaining meringue. Pipe out 2 discs using a larger plain ≈0.74-inch/1.9cm diameter piping tip. Bake succes at 260ºF/130ºC for 60 minutes. Turn the oven off and leave it in for 15 minutes more. Note that unlike meringue, succes should not end up dry.

Chocolate Mousse

Melt chocolate slowly over a water-bath. Add butter, mix and keep chocolate at around 104ºF/40ºC. Meanwhile, beat room temperature egg whites with cream of tartar until stiff peaks form adding sugar gradually. Add egg yolks and mix until just combined. With a whisk, fold about a third of the meringue-yolk mixture into the warm chocolate-butter mixture – then add remaining meringue.

Montage

Line cake ring with plastic acetate or parchment. Place the first meringue disc in, and pipe out a rope of chocolate mousse all around the edge. Coat the sides of the cake with a spatula or spoon. Add the first layer of chocolate mousse, and top with the macaron success. Pipe out chocolate mousse, and add the second meringue. Finish the cake with remaining chocolate mousse, and smooth out with the help of an offset spatula. Freeze cake overnight and de-mold. Keep refrigerated overnight prior to decorate and serve.

Chocolate Fans

Note that a large amount of chocolate is always preferred when making decors. Otherwise melted chocolate will set faster. When finished, spread out leftovers chocolate into a thin sheet and over a large piece of parchment. Let set and break into pieces for later use. A couple of hours before you start, place 3 or 4 clean baking trays in the freezer to ensure smooth process.. Use one upside down frozen tray at the time and per chocolate strip. Not properly froze tray wont work. Melt chocolate slowly over a water-bath, and keep it at 122ºF/50ºC. Ladle out a chocolate stream onto the frozen baking sheet (avoid putting too much nor too large, it has to be thin). Using an offset spatula, spread chocolate swiftly into a fine strip; it will set within seconds. Take chocolate ribbon out by running the spatula right under as quick as possible. Chocolate will remain pliable for approximately 10 seconds. Put baking tray back to the freezer after each use but always use the coolest one. The finished cake can be kept for up to 3 days in the refrigerated. Chocolate fans can be stored in a cool area for a couple of week.
Enjoy!

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