|
|
|
|
at Tue, 05 Oct 2004 23:14:23 GMT in
>, (SheridR)
wrote :
>Coming out of lurkdom here with a suggestion.
>
>Would petit fours work? You could make them individually, using a
>poured chocolate ganache for the glaze/frosting. Push them all together
>into whatever shape you'd like, then whip your leftover, cooled ganache
>and use it to decorate. Kind of like the cupcake cakes that are so
>popular right now.
>
>Does that make any sense?
Yes, that sounds like a great idea. It's the right size and could have
visual interest. I have a good and intense recipe for chocolate genoise
that I could use to make the cakes. What do people think of this idea:
Make the chocolate genoise for the cake, sandwich with blueberry paste (I
make this by condensing down blueberries), cover with ganache, top with a
blueberry. If I make the cakes hexagonal in shape, this gives maximum
flexibility for interesting patterns when assembling. I could even get
elaborate by cutting the cakes very carefully out of the sheet, then using
the cake left in the sheet as a "frame" in which to mount the covered
petits fours, leaving the frame uncovered.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
|