Messy Pastries
 

There is a virtue in making precise, beautiful French pastries. But often, the
taste of these is not spectacular. The fondant is too sweet, the cakes are too
dry.

My thinking is that it is time to invent a new kind of pastry. A messy pastry
as it were. Creamy, flavorful, sacrificing good looks for good taste.

Jack Daniels soaked bread pudding meets my criteria for a messy pastry.

One that comes to mind: one would make a domed chocolate cake, core it out from
the bottom, and fill it with the finest chocolate mousse.

Or, one might break a cake into chunks and serve it with creme anglaise.

I am looking for ideas of messy pastries and would appreciate any suggestions.

Messy Pastries
 

Far as I can tell, someone wrote:
>I am looking for ideas of messy pastries and would appreciate any suggestions

I'm still convinced that there is nothing in the world like a classic
pecan encrusted sticky bun with a cup of great hot coffee.

I own a bagel shop and make them with my bagel dough.
I cut a bagel just before proofing, dip in water, stretch it to about 15
inches, slather it in the gooey mess. knot or braid or curl or whatever
you like, proof, bake on a papered sheet pan with the other bagels, (or
rather, under bake just a bit so it's softer than a bagel, and recoat
with more goo and pecans while still plenty hot. Then try not to eat
them all myself.

Oh, it's plenty messy too if done right.

Messy Pastries
 

Jay P Francis wrote:
>
> There is a virtue in making precise, beautiful French pastries. But often, the
> taste of these is not spectacular. The fondant is too sweet, the cakes are too
> dry.
>
> My thinking is that it is time to invent a new kind of pastry. A messy pastry
> as it were. Creamy, flavorful, sacrificing good looks for good taste.
>
> Jack Daniels soaked bread pudding meets my criteria for a messy pastry.
>
> One that comes to mind: one would make a domed chocolate cake, core it out from
> the bottom, and fill it with the finest chocolate mousse.
>
> Or, one might break a cake into chunks and serve it with creme anglaise.
>
> I am looking for ideas of messy pastries and would appreciate any suggestions.



Trifle, tiramisu, and Zuppa Inglese fit the description. Berry
shortcakes, too.

gloria p

Messy Pastries
 

Messy Pastries
 

at Sun, 14 Mar 2004 17:07:14 GMT in
>, (Jay
P Francis) wrote :

>There is a virtue in making precise, beautiful French pastries. But
>often, the taste of these is not spectacular. The fondant is too sweet,
>the cakes are too dry.
>
>My thinking is that it is time to invent a new kind of pastry. A messy
>pastry as it were. Creamy, flavorful, sacrificing good looks for good
>taste.
>
>Jack Daniels soaked bread pudding meets my criteria for a messy pastry.
>
>One that comes to mind: one would make a domed chocolate cake, core it
>out from the bottom, and fill it with the finest chocolate mousse.
>
This is getting close to the recipe I posted a while back for Chocolate
Death (*NOT* "Death by Chocolate") - IMHO pretty much the ultimate
chocolate cake. Look up "Cake Recipe - Chocolate Death" in DejaNews.
Chocolate Death can actually be made to look very professional - as you'll
see, there's a hard icing involved, and if you smooth it over nicely,
adding chocolate curls and leaves to the top, you can make it look *very*
handsome.

In the "ugly but delicious" category, however, my favourite would be
another, equally high-test recipe I posted a while back for a steamed
chocolate pudding. This one includes chopped up brownie hunks, pieces of
chocolate marzipan, slices of chocolate decadence, and chocolate truffles
(which melt, becoming a super-rich sauce) in the middle. When you spoon it
out of the bowl, you thus get a warm gooey pudding, bursting with chocolate
sauce, with ugly but delicious chunks of various decadently intense
chocolate things spilling out. DejaNews has this one under "Recipe:
Chocolate steamed pudding - VERY rich".

Chocolate Death is more fitting in the summertime, steamed chocolate
pudding in the winter (especially good after a day of skiing).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Messy Pastries
 

Now we're talking messy pastries, Alex!