Jay P Francis wrote:
>
> There is a virtue in making precise, beautiful French pastries. But often, the
> taste of these is not spectacular. The fondant is too sweet, the cakes are too
> dry.
>
> My thinking is that it is time to invent a new kind of pastry. A messy pastry
> as it were. Creamy, flavorful, sacrificing good looks for good taste.
>
> Jack Daniels soaked bread pudding meets my criteria for a messy pastry.
>
> One that comes to mind: one would make a domed chocolate cake, core it out from
> the bottom, and fill it with the finest chocolate mousse.
>
> Or, one might break a cake into chunks and serve it with creme anglaise.
>
> I am looking for ideas of messy pastries and would appreciate any suggestions.



Trifle, tiramisu, and Zuppa Inglese fit the description. Berry
shortcakes, too.

gloria p