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2014-05-13
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First on the list, the “Delice Du Chef”, consists of Almond Genoise, Raspberry Compote, Supreme Vanilla Mousse, and fresh Raspberries. It looked delicious at first sight, however, the red and pick outer layer of sponge cake was on somewhat of the dry side, although it tasted good and not too sweet. The highlight to the “Delice Du Chef” was the very smooth and delicate Vanilla Mousse, as well as the crunchy Almond Genoise. Finally, since the “fresh” Raspberries were glazed, they were beginning to
First on the list, the “Delice Du Chef”, consists of Almond Genoise, Raspberry Compote, Supreme Vanilla Mousse, and fresh Raspberries. It looked delicious at first sight, however, the red and pick outer layer of sponge cake was on somewhat of the dry side, although it tasted good and not too sweet. The highlight to the “Delice Du Chef” was the very smooth and delicate Vanilla Mousse, as well as the crunchy Almond Genoise. Finally, since the “fresh” Raspberries were glazed, they were beginning to wilt a little bit but at least it was still sweet. Overall, paying a little bit more attention to the Raspberries’ freshness and the cakes moistness would have been perfect.
Next, the “Saint-Honore Chantilly”, with Caramelized Choux Pastry on Sweet Dough stuffed with Vanilla Chantilly, than topped off with Chiboust Cream. The Sweet Dough was delicious, a bit on the sweet side but needed to add the crunchiness when one bite into it. The Chiboust Cream was light and fluffy, just right to complement the crunchy dough. Looked simple but very satisfying, goes great with a good cup of coffee.
Next up, the namesake “Dalloyau”, made with Almond Meringue, Praline Cream, and Crushed Caramelized Hazelnut. The Crushed Caramelized Hazelnut was sweet and delectable, almost wanted to lick the plate clean of its bits (sit Scooby sit), the Almond Meringue and Praline was just perfect accompaniment to the Crushed Caramelized Hazelnut. Overall, this was simply delicious.
Here’s the “Tartelette Au Citron”, with Sweet Dough, Lemon Curd, and Confit Lemon Zest. Looked simple enough, however, the Lemon Curd is one of the more challenging aspect to this dessert, it had to have the right combination of sweetness as well as little bit of sourness mix in with some tartness. Ah, the Chef mastered the Lemon Curd with just the right combination, the Sweet Dough Tart was perfect, one can eat this without utensils because it was so good as well as easy to pick up, but again to be civilized utensils are recommended.
Finally, the one everyone is talking about, the “Opera” made with Coffee Jonconde Sponge, Coffee Cream, 70% Chocolate Ganache, and Chocolate Glaze. Saved this one for last because so many people are talking about it, well actually it went down first, just reviewing it last. The Coffee Jonconde Sponge was moist and delicious, the combination was just perfect. Had different variations of the “Opera” elsewhere, must admit this one was my favorite. Don’t know how to describe it, I’m sure other chocoholics and coffee lovers out there know what I mean.
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