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OEUFS A LA JENNY AVEC COCOA KRISPIES INSPIRED BY OLIVER & COMPANY

Name: Oeufs a la Jenny avec Cocoa Krispies inspired by Oliver & Company
Cook time: 9000 s
Total time: 9000 s
Yield: 6 servings
Ingredients: For the Oeufs a la Jenny; 1 cup heavy cream, cold; 4 1/2 oz dark chocolate, chopped; 2 tbsp unsalted butter; 3 large eggs, cold + separated; 2 tbsp granuted sugar; can whipped cream; As needed Cocoa Krispies; For the Oeufs a la Babish; 1 cup long grain white rice, cooked; Fry oil of choice; 1/4 cup sweetened cocoa powder; 4 egg whites, cold; 2 tbsp sugar; Chocolate Creme Anglaise (see Date Night Dinner)

cook:

2 h 30 min

Picture for Oeufs a la Jenny avec Cocoa Krispies inspired by Oliver & Company

986,858 views This week, we're finally caving to Jess' long-running campaign for the recreation of Oeufs a la Jenny avec Cocoa Krispies from Oliver & Company. Wealthy pets have always been something of a fascination for children's movie plot lines, and this one bucks the trend with a kitten growing up on the mean streets of NYC, not unlike our very own adoptee Bucky. Can I make a version that satisfies the childhood dreams of the film's biggest fan?

6 servings

original

metric

INGREDIENTS

For the Oeufs a la Jenny

1 cup heavy cream, cold

4 ½ oz dark chocolate, chopped

2 tbsp unsalted butter

3 large eggs, cold + separated

2 tbsp granuted sugar

can whipped cream

As needed Cocoa Krispies

For the Oeufs a la Babish

1 cup long grain white rice, cooked

Fry oil of choice

¼ cup sweetened cocoa powder

4 egg whites, cold

2 tbsp sugar

Chocolate Creme Anglaise (see Date Night Dinner)

TOOLS

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Measuring Cups and Spoons set

Babish Mini Prep Bowls

DIRECTIONS

For the Oeufs a la Jenny (Adapted from: Simply Recipes)

Whip the heavy cream in the bowl of a stand mixer until the heavy cream holds medium-stiff peaks. Transfer the whipped cream to a bowl, cover, and refrigerate for up to 2 hours.

1 cup heavy cream, cold

Melt the chocolate and unsalted butter over a double boiler, making sure to stir periodically. Once melted, allow the chocolate to cool to about 115°F.

4 ½ oz dark chocolate, chopped

2 tbsp unsalted butter

Whip the egg white in a stand mixer until doubled in volume, then sprinkle in the sugar while the machine is still running. Continue whipping until the egg white hold stiff peaks.

3 large eggs, cold + separated

2 tbsp granuted sugar

In a large bowl, whisk together the egg yolks and meltled chocolate mixture. If the mixture seems grainy, add a few tablespoons of the whipped cream and whisk to combine.

3 large eggs, cold + separated

can whipped cream

Add about ½ of the whipped egg white to the chocolate mixture and fold to combine. Once mostly incorporated, a few streak left are okay, about ½ of the whipped cream and fold to combine.

Repeat the folding process with the reamining egg whites and whipped cream.

Spoon the chocolate mousse into your desired serving vessel(s).

Top the mousse with a spray of whipped cream and a sprinkling of Cocoa Krispies.

can whipped cream

As needed Cocoa Krispies

Serve immediately.

10.

For the Oeufs a la Babish

Preheat the oven to 200°F with convection fan.

Spread the cooked rice into a even layer on a sheet tray lined with parchment papper.

1 cup long grain white rice, cooked

Bake the rice in the preheated oven for 2 ½ hours. Make sure to stir and fold the rice periodically to avoid wet patches.

Meanwhile, fill a large high-sided pot about ½ full with fry oil. Preheat the oil to 425°F.

Fry oil of choice

Working in batches, fry the cooked/dried rice for about 5-10 seconds. Using a fine mesh sieve, carefully scoop puffed and floating rice from the fry oil and transfer it to a paper towel-line sheet tray.

Once cooled, transfer the puffed rice to a small bowl and toss with the cocao powder.

¼ cup sweetened cocoa powder

Whip the egg whites in the bowl of a stand mixer until doubled in volume, then sprinkle in the sugar while the machine is still running. Continue whipping until the egg white hold stiff peaks.

4 egg whites, cold

2 tbsp sugar

Meanwhile, bring a large pot of water to 185°F.

Spoon the egg whites into the boiling water and cook for 4 minutes, flipping halfway through. The result should be miniature football-shaped clouds.

10.

Prepare the serving bowl of choice with a pool of Chocolate Creme Anglaise. Top with the meringue and homemade cocoa krispies.

Chocolate Creme Anglaise (see Date Night Dinner)

11.

Serve immediately.

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