these were one of the first things i learned doing pastry in a restaurant. my pastry chef/mentor had adopted them from another chef. that was about 8 years ago. i made them constantly with many different garnishes and many differnet presentations. so now after a couple years of being sick from making them all the time i found myself back at it again.
i just like them because they look as if they made their way out of a tim burton movie and onto a dessert plate.
chocolate beignets, vanilla bean ice cream, roasted pears, caramelized ale foam
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