This week, we made the infamous Baba Au Rhum Vieux - it's essentially a brioche recipe baked very very dry, and soaked in syrup and rum till it puffs up so much and so wobbly! The one in the grey background was my baba (I used a lot of rum in mine!). Using (more or less) the same brioche recipe, we made the Alsatian Kugelhopf, and a sorta puff pastry tart. In Italy, you will have the Panettone.
And more creative tarts! omg, I've never seen a diamond shape mini-tart before. It's lemon mousse with an apricot jelly centre, sprayed with pink chocolate and resting on a crunchy pistachio tart base.
The ones we made in class, Eskimchococassis, (quite a mouthful, and when you bite into one, it's quite a mouthful too, lol), are made to ressemble an ice cream stick resting on crunchy choc tart bases sandwiched with choc mousse. The "ice cream" - eskimo - are made from freezing a blackcurrant (cassis) jelly centre in a tube filled with delicious! choc mousse, dipped into dark choc glaze, and ends dipped into either almonds or pistachio.
Magnum, anyone? Eva Longoria, this might be your strongest temptation yet!
Continuation: The end of the week saw 2 more variations of creative tarts. One was coconut mousse tart with pineapple topping, the one we made in the end.
Another came as a rectangular block of pistachio mousse on a Bretonne shortbread, you might ask what is so 'tart' about this, shouldn't it be a mousse cake? No, because like a classic tart, you have a crunchy base, and pastry cream (or its variations) has been used. You can see a cross section of the apricot jelly 'buttons'.
2 comments:
why am i sallowing my own saliva here?
heheh, it's really delicious, i'll try to do a cross section and post a pic soon.
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