Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Thursday, April 5, 2012
Chocolate Hazelnut Mendiant
This is even better than parfaits! It's easier to make--basically it's frozen creme legere (pastry cream lightened with whipped cream)--and just as delicious. Plus I love chocolate hazelnut flavored anything. I think the presentation is lovely. We drizzled tempered chocolate onto acetate and then wrapped that around the unmolded mendiant (which is sitting on top of a piece of delicious chocolate hazelnut chocolate cake) to create a cage. When the chocolate was fully hardened, we pulled off the acetate. That, unfortunately, was easier said than done and a bunch of the cages ended up somewhat broken. Ah well, those ones still tasted good. We served them with chocolate sauce, clear vanilla sauce, strawberry coulis, fresh strawberries tossed in a bit of vanilla sugar and liqueur, and a hazelnut tuile.
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