Sift flour into a mixing bowl. Add milk and then water, blending or whisking constantly to avoid lumps.
Blend or whisk in eggs, melted butter, sugar and salt.
Refrigerate for at least 30 minutes. (longer is fine)
In a 10-inch non-stick sauté pan
Preparations for making a Genoise:
Have a freestanding mixer with a whisk attachment, or a hand mixer.
Have all the ingredients at room temperature
Have your 8 inch cake pan or an 8 inch spring form pan lined with a parchment paper, greased
In a food processor, combine flour and salt with one pulse. Add all of the butter; pulse until the mix is crumbly.
In a small bowl, mix egg and crème fraiche. Add to flour and butter in food processor. Pulse until
Place frozen strawberries in a food processor. Add Cassis and sugar. Pulse until pureed. (Taste. If the texture of the strawberry seeds bothers you, strain through a fine mesh strainer or cheesecloth liked strainer to remove strawberry seeds, otherwise it
Place chocolate chips and espresso in the top of a double boiler on medium heat. Heat to just melting, stir to smooth. Remove from heat, stir in butter, 2-3 cubes at a time, until frosting is shiny and smooth.
Place the heavy cream, chocolate and sugar in a saucepan.
Heat over medium low heat until the chocolate melts. When it just begins to melt, remove from heat and whisk to blend. Whisk in corn syrup, salt and vanilla.
Serve it along
Make the sauce. In a metal bowl or in the top of a double boiler, mix together the egg yolks, sugar and salt. In a separate pan, scald the half-and-half just until small bubbles form at the edges. Carefully pour
Mix together the egg yolks and sugar. Scald the milk and pour in a thin stream onto the egg yolks and sugar, stirring constantly. Strain into a double boiler. Cook the cream sauce, stirring constantly until for 10-15 minutes, or
In a stock pot, pour the oil and add the butter, cook over medium heat for 3 minutes.
Add the carrot, the onion, the celery, the bay leaf, and the garlic. Cook for 10 minutes stirring well.
Add the lobster shells and