Excerpted from The Dessert Architect by Robert Wemischner Chocolate melting moments torte—flavored with Assam tea, served with malted milk chocolate ice cream, tea infused sauce, Isomalt and tea decor Yield: 12 servings The order of things Make chocolate Assam tea torte Make the ice cream and [...]
Posts Tagged ‘Robert Wemischner’
A DUO OF CREAM PUFFS
Excerpted from The Dessert Architect by Robert Wemischner A DUO OF CREAM PUFFS, lemon and espresso fillings, with a frilly skirt of filo garnish for the top puff, divided horizontally by a cocoa tuile with a powdered sugar edge, sauced with lemon curd sauce. Yield: 12 servings The order of things Ma[...]
Caramelized Fresh Figs, Goat Cheese-Mascarpone Crema, Sweet Basil Sauce, Pine Nut Tuile
Excerpted from The Dessert Architect by Robert Wemischner Yield: 12 servings The order of things Make pine nut tuile batter and keep at room temperature until ready to bake (if baking within a few hours); if not, refrigerate and then bring to room temperature before spreading the batter through a te[...]