For Thanksgiving this year, I got a request for a chocolate dessert. So I took the opportunity to make one of my favorite very very chocolatey desserts, the Viking cake from Extraordinary Desserts. This is a 3-layer chocolate sour cream cake, with a dark chocolate creme brulee filling, as well as a milk chocolate chantilly cream filling. The cake is also brushed with cocoa simple syrup and lined with ganache.
Finally, the cake is covered with the ganache and crushed cocoa almond praline. For decoration, I dusted the top of the cake with powdered sugar and made some marzipan autumn leaves and acorns.
This is best consumed in thin slices to avoid chocolate overdose 🙂
Something about plated desserts feels classy and elite to me. If I were to feel like a true pastry chef, I feel like I would have to master the art of these. However, I doubt I would ever work in the pastry kitchen of a restaurant. So, our dessert menu project from pastry school will have to suffice for life experience.
We had three units of individual plated desserts. Three! That is a lot, and I think most of us were a little sick of them by the end. I could fill pages of this blog with photos of visually stunning dessert plates, but I’ll stick with the ones I concocted for our dessert menu project, for which I created my imaginary dessert restaurant, Spiked, featuring cocktail-inspired desserts.
(Disclaimer: Again, neither this restaurant nor the URL is real.)
From my menu, the chef selected the Margarita and the Rum & Coke for actual presentation and taste-testing.
The Rum & Coke was intended to be a glass full of brown sugar rum ice cream sandwich cubes, coated or sprinkled with chocolate pop rocks, with a side of sour cherry compote and cherry cola sorbet. Unfortunately, the classroom fridge and freezer blew out the night before presentation, which melted everyone’s ice cream. So in a pinch, I remade the rum ice cream and scooped it into the cup, sprinkled with chocolate pop rocks, and inserted a chocolate tuile straw for decor. Tastewise, it was still a success!
The Margarita was my favorite, and is also the concept that inspired my recent eggnog bombe. This dessert is a citrus tequila mousse bombe with Grand Marnier crème brûlée and a lime cookie. On the side is an orange tequila sauce, lime cookie crumbs, crème anglaise and a candied lime.
Please excuse the iPhone photos! That’s all I had available in class.
Happy holidays! My 2015 new year’s resolution is to establish a new Milo’s Bonbons website/storefront (with a blog section to keep providing updates of course). But before we bid farewell to 2014, here is one more post from the holiday season — my plated dessert version of the classic eggnog.
This bombe is made with a rum crème brûlée tucked inside a crème anglaise Bavarian cream dome, on top of a cinnamon nutmeg shortbread. I plated this with a pear compote, shortbread crumbs and a curled wafer for my office holiday party potluck. This dessert was great while it was still cold and semi-frozen. Admittedly once it hit room temperature, I thought the flavors and textures were a little flat. (Certainly not as interesting as my original incarnation of this dessert as a citrus margarita bombe, which I created for my pastry school plated dessert project. I’ll recap that project shortly!) Then again, I don’t actually consume eggnog so I’m probably not the best judge for what eggnog should taste like . . .
But, this was a good opportunity to practice the preparation and service of a plated dessert. Main takeaway: stick with simple baked goods for an office potluck to avoid sleep deprivation.