|On their way to the Main House.|
|All plated up and ready to go!|
It's sweet pie crust topped with a ring of pate au choux, the stuff cream puffs are made of. That is baked, then filled with chibouste, a cream made of pastry cream and Italian meringue. In this version, I put some of our peach preserves on the very bottom and topped it with sorghum and Jack Daniel's flavored chibouste. The cream puffs are filled with pastry cream made with Anson Mills corn flour, since there's cornmeal in Chess Pie, and more vanilla-infused Jack Daniel's. Then they're dipped in caramel, an long, hot and possibly painful process, then attached to the rim of the cake. The cream on top is piped with a special piping tip designed only for this dessert. The schmear on the plate--that's a technical term--is pureed peach preserves.
Et voila! A dessert combining both my adopted Southern culture and my French education! Today is the class lunch after Joseph's demo, and I'll be making Chocolate & Hazelnuts, a stacked torte of choco-nutty cake, Gianduja chocolate, tempered dark chocolate, chocolate mousse and Gianduja ganache. It's yummy and pretty. I'll probably make some orange sorbet to go with it, since there's orange zest in the cake, and the tortes are quite small.
Chef Payard has his cooking demo tomorrow and his desserts will be served tomorrow night at the finale. I'll be helping him make everything today and tomorrow, so I'd better get up and at it!