You know, one thing I love about French cakes is that they all have names, and these names trademark them so that no one can ever ever make a cake and call it Feuilles D'Automne if it isn't this exact recipe with this exact finished look. In fact, this is not even a Feuilles D'automne because the fans on the top aren't big enough and don't cover the entire cake in a big flourishy mound. They are so particular about their traditions that it's borderline insane. 
I often sit in class and wonder what it feels like to come from a country that has such a long and rich history that centuries later the people of that country feel so strongly about its traditions that if you change the presentation or flavour in a cake and call it the traditional name then you may as well be spitting on their mothers, and their mothers' mothers.
But anyway...this is the cake, not shiny on top, tempered chocolate all shiny and nice stuck around it instead...It's three layers of meringue piped and baked (dried) between layers of chocolate mousse. Plain inside, fancy pants outside.
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