The Bavarian Cream is master of all mouses. The French Bavarois taste encompasses layers of rich flavored cream suspended on pockets of air that create a cloud like texture. Think of it as the Hungarian goose down pillow of mouses... or simply put: it's the creme de la creme.
There is no better way to experience the bavarois in all it's brilliance than in the Charlotte au Chocolat and the Charlotte aux Fraises. The etymology of the Charlotte is disputed: some believe it was named for the wife of England's George III in the 18th Century, yet other say it was developed for King Alexander of Prussia and named after his sister in law Charlotte of Prussia. Regardless of which line can lay claim to this treat, the Charlotte is an undoubted royal relic.
The Charlotte aux Chocolat has a light chocolate sponge cake that is studded with pistachios and adorned with a chocolate bavarois. The crowning glory of this cake though is it's unique chocolate couverture, or chocolate fan. This whimsical garniture gives the cake surprising movement and height and just makes me think of Charlotte dancing away at a royal ball long ago...
Never one to be upstaged by it's distant cousin, the Charlotte aux Fraises has an equally distinct and magnificent appearance.
Here layers of sponge have been separated by a berry jam and fixed in a pinstripe pattern, topped with a gleaming glacage of strawberry puree and syrup.
Put it this way, there was a lot of elegance and ego cramped into a very small fridge this weekend.
Darcy Jones
Posts
No comments:
Post a Comment