Hello again, all! For my final project I developed a fall dessert menu for an upscale German restaurant called The Bavarian Table. Following are descriptions for the six desserts I proposed: Black Forest Trifle - $8
The Black Forest Trifle is a re-imagination of the Black Forest Cherry Torte (Schwartzwälder Kirchetorte), which originated in the Black Forest region of southwestern Germany. Here the traditional components of chocolate sponge cake, tart cherries, Kirschwasser-flavored whipped cream, and chocolate shavings are reassembled and layered into a beautiful individual trifle bowl. The top layer of the trifle is then covered in dark chocolate shavings and garnished with candied cherries, a whipped cream rosette, and a hand-piped chocolate decoration.
The Black Forest Trifle is a re-imagination of the Black Forest Cherry Torte (Schwartzwälder Kirchetorte), which originated in the Black Forest region of southwestern Germany. Here the traditional components of chocolate sponge cake, tart cherries, Kirschwasser-flavored whipped cream, and chocolate shavings are reassembled and layered into a beautiful individual trifle bowl. The top layer of the trifle is then covered in dark chocolate shavings and garnished with candied cherries, a whipped cream rosette, and a hand-piped chocolate decoration.
Bee Sting Cake - $8
Bee Sting Cake (Bienenstich) is a German dessert that features sweet bread, vanilla custard, and a baked-on topping of honeyed almonds. This version of the dessert features layers of brioche discs and vanilla diplomat cream (pastry cream lightened with whipped cream and stabilized with gelatin) assembled in the shape of a bee hive. The brioche is brushed with a honey almond syrup to add flavor and retain moisture and the “hive” is garnished with shards of almond brittle. More honey almond syrup is drizzled on the plate in a random pattern to mimic the flight path of a bee, and the plate is further decorated with a hand-made marzipan bee. The pastry chef completes the dish with a quenelle of honey cardamom ice cream set atop a few broken bits of almond brittle.
Bee Sting Cake (Bienenstich) is a German dessert that features sweet bread, vanilla custard, and a baked-on topping of honeyed almonds. This version of the dessert features layers of brioche discs and vanilla diplomat cream (pastry cream lightened with whipped cream and stabilized with gelatin) assembled in the shape of a bee hive. The brioche is brushed with a honey almond syrup to add flavor and retain moisture and the “hive” is garnished with shards of almond brittle. More honey almond syrup is drizzled on the plate in a random pattern to mimic the flight path of a bee, and the plate is further decorated with a hand-made marzipan bee. The pastry chef completes the dish with a quenelle of honey cardamom ice cream set atop a few broken bits of almond brittle.
Orange Bavarian Cream - $8
Orange flavored Bavarian cream is poured into individual-serving Bavarian molds for this dessert. A cranberry pistachio conserve (a jam made with whole fruit stewed in sugar) compliments the orange flavor of the Bavarian and adds great textural and color contrast. The plate is garnished with pistachio dust and a candied orange slice for further color contrast and visual interest.
Orange flavored Bavarian cream is poured into individual-serving Bavarian molds for this dessert. A cranberry pistachio conserve (a jam made with whole fruit stewed in sugar) compliments the orange flavor of the Bavarian and adds great textural and color contrast. The plate is garnished with pistachio dust and a candied orange slice for further color contrast and visual interest.
Warm Apple Strudel - $8
A warm slice of traditional hand-pulled apple strudel is served with salted caramel sauce and star anise ice cream in this dessert. The strudel is cut on a bias and placed on a plate that has been decorated with a cross-hatch pattern using the salted caramel sauce. The strudel is then dusted with confectioner’s sugar and topped with a few candied walnuts. A fan of Granny Smith apple slices are placed in front of the strudel and serve as a base for a quenelle of star anise ice cream. More candied walnuts are then placed in a circle around the dessert to add an additional crunch factor.
A warm slice of traditional hand-pulled apple strudel is served with salted caramel sauce and star anise ice cream in this dessert. The strudel is cut on a bias and placed on a plate that has been decorated with a cross-hatch pattern using the salted caramel sauce. The strudel is then dusted with confectioner’s sugar and topped with a few candied walnuts. A fan of Granny Smith apple slices are placed in front of the strudel and serve as a base for a quenelle of star anise ice cream. More candied walnuts are then placed in a circle around the dessert to add an additional crunch factor.
Pear Gingerbread Cobbler - $8
Sliced Anjou pears are topped with a gingerbread biscuit and served in an individual square serving dish set atop a larger plate. This is a great dessert to make ahead and warm just before service. A quenelle of Chantilly cream flavored with ground ginger is placed on top of the warm cobbler and garnished with a dried pear chip and a honey tuile cookie. The dessert is completed by a quenelle of pear Riesling sorbet placed beside the cobbler on a bed of crumbled pear chips (to prevent the sorbet from sliding around on the plate).
Sliced Anjou pears are topped with a gingerbread biscuit and served in an individual square serving dish set atop a larger plate. This is a great dessert to make ahead and warm just before service. A quenelle of Chantilly cream flavored with ground ginger is placed on top of the warm cobbler and garnished with a dried pear chip and a honey tuile cookie. The dessert is completed by a quenelle of pear Riesling sorbet placed beside the cobbler on a bed of crumbled pear chips (to prevent the sorbet from sliding around on the plate).
Doughnuts and Coffee - $8
This dessert is a take on traditional Bavarian “Krapfen,” which are jam-filled yeast-raised doughnuts fried in fat and dusted with powdered sugar. Here the doughnuts are miniaturized, filled with strawberry jam, and five of them are served with small ramekins of warm chocolate dipping sauce and warm espresso crème Anglaise. Coffee is further introduced to the plate with chocolate-covered coffee beans as a garnish. A strawberry fan is also present to add color contrast and tie into the strawberry jam filling in the doughnuts.
This dessert is a take on traditional Bavarian “Krapfen,” which are jam-filled yeast-raised doughnuts fried in fat and dusted with powdered sugar. Here the doughnuts are miniaturized, filled with strawberry jam, and five of them are served with small ramekins of warm chocolate dipping sauce and warm espresso crème Anglaise. Coffee is further introduced to the plate with chocolate-covered coffee beans as a garnish. A strawberry fan is also present to add color contrast and tie into the strawberry jam filling in the doughnuts.
I'm excited about producing the Bee Sting Cake and the Pear Gingerbread Cobbler for my final practical, but I'll definitely be doing a lot of recipe testing between now and then. Wish me luck and "viel Glück" to all my classmates as well!
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