I'm finally feeling caught up enough to play with some desserts (translation - its been slow at the store). Here are two I made this morning.
I was playing with a pâte à foncer dough and made a peach tartlet where I soaked the peaches in light rum and cardamom, and then drizzled a light caramel on top as it came out of the oven. That was a nice breakfast.
And, brushing up on some techniques...three layers of flourless chocolate disk (meringue based), two layers of cinnamon pastry cream, tempered chocolate, house roasted cacao nibs, rum soaked disk, mirror glaze, all surrounded by chocolate mousse. No chocolate was lower than 75% so that should give you a good buzz.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago