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Messy Pastries
at Sun, 14 Mar 2004 17:07:14 GMT in
>, (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.
>
This is getting close to the recipe I posted a while back for Chocolate
Death (*NOT* "Death by Chocolate") - IMHO pretty much the ultimate
chocolate cake. Look up "Cake Recipe - Chocolate Death" in DejaNews.
Chocolate Death can actually be made to look very professional - as you'll
see, there's a hard icing involved, and if you smooth it over nicely,
adding chocolate curls and leaves to the top, you can make it look *very*
handsome.
In the "ugly but delicious" category, however, my favourite would be
another, equally high-test recipe I posted a while back for a steamed
chocolate pudding. This one includes chopped up brownie hunks, pieces of
chocolate marzipan, slices of chocolate decadence, and chocolate truffles
(which melt, becoming a super-rich sauce) in the middle. When you spoon it
out of the bowl, you thus get a warm gooey pudding, bursting with chocolate
sauce, with ugly but delicious chunks of various decadently intense
chocolate things spilling out. DejaNews has this one under "Recipe:
Chocolate steamed pudding - VERY rich".
Chocolate Death is more fitting in the summertime, steamed chocolate
pudding in the winter (especially good after a day of skiing).
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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