creme brulee

Thanksgiving | (Part 2) Ultimate Chocolate Viking Cake

| Holidays

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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.

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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.

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This is best consumed in thin slices to avoid chocolate overdose 🙂

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Pastry School Recap | Units 10/13/15 Plated Desserts

| Pastry School

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.

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Office Bytes | Holiday Eggnog Bombe

| Holidays

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 brĂ»lĂ©e 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.

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