It is a LOT of work, but entirely delicious and extremely impressive. I did make the almond praline, caramel, and cream anglaise the day before. Given Seattle dampness, the praline got a little sticky but that did nothing to impair the taste. And even though I know that the meringues are supposed to be soft, my personal preference is crisp...so I compromised; the outside is crisp and the inside softer/chewy. All in all, OUTSTANDING.
Absolutly love this recipe!! I made it for a co-workers birthday - it's his favorite dessert - and couldn't be more pleased with how it turned out. I didn't make the pralines, but did make the caramel to drizzle on top. I made the creme anglaise and caramel the night before, and the meringue right before I left for work. They weren't as pretty as they could have been, as I had to transport them in tupperware to the office, but they tasted delicious! The creme anglais is so smooth and rich, it's sinful ;] And, if you want to substitute something in this recipe - DON'T sub the cognac - it really gives the sauce an amazing flavor. It IS a lot of work, but, in the end, well worth it. This recipe put my stand mixer through the works - and the candy thermometer was a major asset.