Sunday afternoon

December 9th, 2012 | Posted by Gregoire Michaud in Daily life...

To some people, gloomy skies and lower temperature induces some sort of comfort food craving…

If you are one of these people, then you may just want to try the new pastries we’ve created on our afternoon tea. For the chilly season, we’ve put together heartwarming flavors and textures in our creations. On the left side, we’ve made a strawberry and rhubarb cream on a Brittany shortbread with a light lemon verbena guimauve.

Chocolate and Praline Bar

In the middle, we have a beautiful crusted profiterole filled with a light pear cream, and topped with a Mont-Blanc mousse and a disc of roasted pear. On the right is the chocolate and praline bar, a very smooth chocolate cake glazed with a flavor-loaded praline glaze.

Finally, our small verrine are filled with a steamed dried fruit compote in which a few spices were mixed with and then blended as a rough puree. The middle of the glass is a piece of genoise and the top cream is a star anise infused whipped ganache; for the garnish, we added freshly toasted granola and icing sugar - truly delicious!

A very good winter flavours combination

 

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