Autumn / winter afternoon teaNovember 12th, 2011 | Posted by in Daily life...
We’ve just been through another intensely sweet brainstorming session to create our autumn/winter afternoon tea.
I never thought of putting words on the creative process as it usually starts with a draft on paper, and as it should be, is happening in the pastry kitchen. So we generally don’t extend ourselves academically on our creative process. We prepare all our bases, creams, cakes and so on and start to build upon, switching elements here and there and eventually, we reach a consensus and go ahead.
While every new afternoon tea in our hotel requires 9 different kind of pastries, we probably come up with about 20 concepts before selecting what we think fits the best our classic tiered silver stand.
For this winter/autumn selection we were poised to reflect seasonal products and flavors. We wrote down a list of ingredients names we wanted to use. The one item I was really looking forward to include in our pastries selection was quince, but it will be reserved for our special dessert because of consistency of supplies.
We’ve created the following…
Shooter glass: Pineapple baba infused with cardamom, coriander, star anise and cinnamon – topped with a white chocolate, almond and lemon cream.
Red velvet macaron, stuffed with an oozing cream cheese and lemon filling.
Green apple pie, a classic pie topped with a raviole of sour green apple – excellent contrast of flavor and texture.
Ardeche chestnut bar; a caramelized puff pastry base with a chestnut curd, chocolate genoise, chestnut mousse and marron glace… rings a bell? You might have seen it here in a different form…