There are French cuisine classics that we love to savor but that we dread a little to prepare at home. And the floating island is one of them… This dessert is a true mouthful of sweetness, with its cloud of egg whites resting on a sea of vanilla custard and draped in velvety caramel. But the technique to achieve it can feel “scary.” So Norbert Tarayre, a chef with a strong personality and explosive pedagogy, has just set the pendulum straight! His solution? The microwave. And you will see, it’s magical.
Read also : Why more and more people are eating eggs in the evening to sleep better
The microwave, a new ally of pastry?
We have long confined the microwave oven to defrosting and reheating leftovers. Yet, Norbert Tarayre sees it as a cooking tool in its own right, and he is not wrong. To cook the whites into a foam, usually poached in hot water with all the delicacy of a surgeon, the chef and television host proposes a radical alternative that fits in a simple bowl in only 15 to 30 seconds in the microwave. The result is unequivocal: whites that puff up, are fluffy, smooth and perfectly cooked without pressure.
The secret actually lies in a simple yet essential gesture: before placing the bowl in the microwave, you must smooth the edges of the whites with your thumb to form a small frill all around the rim of the container. This movement, which seems anecdotal, actually helps drive out air pockets and ensures a nice rise and even cooking. A detail that makes all the difference!
Whipped whites, firm peaks: the foundation of it all
Before even talking about cooking the egg whites, you must know how to whip them correctly. And according to Norbert Tarayre, we all make a mistake from the very first second! You should always start by letting the mixer run at a moderate speed to gradually incorporate air. Then you increase the pace and as soon as the first foam forms, you pour the granulated sugar in three stages to “tighten” the whites. This often-neglected gesture is nevertheless decisive. It helps stabilize the structure of the beaten whites and gives them hold. You should obtain a supple, glossy meringue that holds together well after cooking. If you don’t have the famous bird’s beak, it’s not ready yet.
Once you have this beautiful texture, you can fill your bowls, tap them to vent the air, and apply the chef Norbert Tarayre’s magic gesture. As for the cooking, it takes between 15 and 30 seconds depending on the power of your microwave. It’s up to you to monitor it.
A complete recipe explained simply
In addition to this magical trick, Norbert Tarayre prepares a full, generous, and very indulgent floating island. It all begins with homemade salted butter caramel. Nothing complicated at first glance, but the chef insists on the dry method: first pour only the sugar into the hot saucepan and monitor until it takes on a beautiful amber color. Then deglaze it with cold heavy cream and finish with semi-salted butter. The salted butter caramel should then be transferred into a bowl before enjoying its creaminess.
We continue with the making of vanilla crème anglaise. Here, the chef does not compromise: he strongly recommends using a real Madagascar vanilla pod, plump, which you will open in two and scrape carefully. You infuse it in the milk over low heat. Meanwhile, you whisk the egg yolks with the sugar. When the milk is hot, you gradually pour it over the previous mixture while stirring, then return the whole to the saucepan. At that moment, you add the cream and heat, stirring continuously. This is the golden rule for a beautiful vanilla custard, Norbert reminds us!
When the custard coats the back of a spoon, it is cooked. Transfer to a cold container and “vent” it with a ladle: this chef’s move helps it cool faster and stop cooking. You will have a vanilla custard “like you’ve never seen” promises Norbert Tarayre.
Once your three elements are ready (whipped whites, salted caramel, and vanilla custard), you simply assemble them: pour cooled vanilla custard into the bottom of a wide, shallow plate, then gently place our dome of whipped whites on top, and finish with a generous drizzle of caramel. It’s simple, refined, and very indulgent! With every bite, you will melt with pleasure.
The quantities for a floating island like Norbert Tarayre at home
With this chef’s recipe, you cannot go wrong if you follow all of the chef’s tips. It’s enough to impress your guests with a “grand” dessert that we usually taste in restaurants! So here are all the ingredients to prepare it easily at home:
For the whipped whites :
- 250 g of egg whites
- 100 g granulated sugar
For the salted butter caramel :
- 190 g cream at 35% fat
- 160 g granulated sugar
- 2 g salt
- 80 g butter
For the vanilla crème anglaise :
- 400 g milk
- 100 g cream
- 5 egg yolks (100 g)
- 50 g granulated sugar
- 1 large Madagascar vanilla bean
Chef Norbert Tarayre. Credit: Anthony Passant
