Signature dish
Tocino del cielo (candied egg yolk on a caramelised macaron)
Iñaki Aizpitarte · 1971 · Le Chateaubriand, Paris 11e
An Andalusian dessert of egg yolk set in sugar syrup, served at Le Chateaubriand as a single caramelised bite sitting on a macaron base.
Why it works
The concentrated sugar syrup binds the free water and raises the temperature at which the yolk's proteins coagulate, so the yolk sets into a dense, smooth custard rather than curdling into grains.