Smith," requiring two full days to prepare. A combination of baking for the crust, as well as chilling and setting the mousse filling is required.
This pastry is connected to where I live because it was made by a local French pâtissier Philippe Rigollot (pastry chef). He was named the "World Pastry Champion" in 2005 and won this title with the very pastry I ate. His world famous pastry shop is in the heart of my city, Annecy, at the foot of the French Alps.
