#chocolate cremeux

[fullcravings]

Chocolate Cremeux Cake with Espresso Buttercream

[mersi-kokhavasheva]

I had a dream the other day. It was the same dream Mersi and Rhya have shared for moons and moons: the dream of a little cafe in Sharlayan, where the two can enjoy the quiet that comes after they've averted their last apocalypse.

Her kitten, A'rhya Velore.

She truly is my muse. Sketch and details under the cut.

Also pictured: a pair of their signature dishes, ruby and larimar entremets! The ruby is made according to Rhya's tastes, and contains layers of rolanberry mousse, chocolate cremeux, and rolanberry compote built upon a foundation of angel's food cake, coated in a creamy red rosewater glaze to allow the floral notes to brighten the berry flavors within. The larimar is more to Mersi's preferences, which is to say it's way too rich and messy: a molten chocolate pudding core, a thin layer of dense chocolate to maintain its shape, caramel mixed with shredded chocolate, and finally a cinnamon walnut mousse, all stacked upon a dense chocolate crumb cake base and doused in a pale blue chocolate glaze. Very, very chocolatey. They're sold alone or paired, but Mersi loves plating them together. It just feels right.

Not pictured: Mersi, absently getting another pot of coffee ready to siphon, watching Rhya's tail swish back and forth as she walks to the customers' table, thinking about the first time they made and shared these entremets to celebrate getting their names on the deed to their own cafe: the Ruby and Larimar.

Also not pictured: A background! I need more physical therapy before you get anything else out of me.

my spine

[sixtwothree]

Orion cake by alexey_pres. White chocolate and vanilla mousse, chocolate cremeux, and chocolate sponge sandwiched between dark chocolate sablé cookies.

Sources: x, x

[fra110284]

Whipped white chocolate cremeux, almond and blackberry danish by @mor__bakery

[femchef]

Yall making plated desserts is so much fun but it’s so awesome when it gets my students excited to try things! This really is one of my most favorite lessons:

The theme is Breakfast/Lunch/Dinner.

Breakfast: Maple baba al rhum, malted roasted white chocolate ganache, red miso caramel, white chocolate miso seed crunch, fresh berries, and passionfruit berry curd.

Lunch: A Salad - herbed sponge cake, spiced carrot ginger cremeux, citrus herb cucumber gel, ginger yogurt pavlova, goat cheese chili crisp ice cream, tomato ganache with maldon salt, pickled cucumber, parm crisp, dianthus.

Dinner: Toasted walnut espresso and ras el hanout (my personal blend) crumble, roasted beet and raspberry sorbet, spiced beet white chocolate mousse, supremed orange, candied walnuts, roasted spiced espresso chocolate sauce, candied cocoa nibs, poached beets, crispy fried sage, candied orange peel, and a fried tangerine chili olive.

[mmfood]

pecan Mont Blanc: tres leches base - 80% chocolate ganache - red currant jelly - orelys caramelized chocolate pecan mousse - pecan cremeux - dried meringue

[spoiledbycocoa]

This Eggless Almond Cake is soft, moist and light that you will not believe it is made without any eggs with home made Toffee chunks in between and frosted with the luscious white chocolate Cremeux and encased in white chocolate toffee slab is a treat for all the white chocolate lovers or those who want to try something other than milk or dark chocolate.

[venusinsilk]

💗 Chocolate cremeux, milk chocolate whipped cream, cocoa nibs, raspberry and crunchy caramel pearls 💗

[bogdanklimowicz]

Kerstmenu. . “(KERSTMENU vegetarisch - AARDPEER - I tallegio | ricotta creme | waterkers | hazelnoot | - *** - GNOCCHI - | zeesla | gepocheerd ei | reggiano | paprika | - *** - TARTE TATIN - | witlof | bapao | duxelles | pastinaak | truffelroom | - *** - CHOCOLADE - | cremeux | framboos | moelleux | mandarin|)” “CHRISTMAS MENU vegetarian - Jerusalem artichoke - I tallegio | ricotta cream | watercress | hazelnut | - *** - GNOCCHI - | sea ​​lettuce | poached egg | reggiano | paprika | - *** - TARTE TATIN - | chicory | bapao | duxelles | parsnip | truffle cream | - *** - CHOCOLATE - | cremeux | raspberry | moelleux | mandarin|)” . Ate… in Tilburg on Thursday… a Christmas Menu, at De Nieuwe Vorst. . Drank… a Corsendonk Christmas Ale beer brewed by Brouwerij Corsendonk. Advertised as “This typical deep red-brown end-of-year beer was made from roasted special malts, the finest hops and selected yeasts and seasoned with a hint of coriander. Corsendonk Christmas gives the best of what a Christmas beer can give, a round balanced taste with a dry and refined adonk.” . Listened… to Ik wil een huisdier by Kinderen voor Kinderen. What title song would you ask them to play? . Singing… “(Ik wil een hond, ik wil een hamster. Een konijn of een parkiet. Of desnoods wel een kanarie. Maar ik mag 't allemaal niet. Maar wat ik niet begrijpen kan. Het doet me heel veel pijn. Bij ons staat op het kerstmenu. Als hoofdgerecht konijn.)” “I want a dog, I want a hamster. A rabbit or a parakeet. Or maybe a canary. But I can't do it all. But what I can't understand. It hurts me a lot. It's on our Christmas menu. Main dish rabbit.” . Cinecitta, Willem II straat 29, Tilburg, Netherlands (Nederland). . . . . . #kerstmenu #christmasmenu #kerst #christmas #vegetarian #vega #gnocchi #lunch #dinner #supper #food #drink #corsendonkchristmasale #brouwerijcorsendonk @brouwerijcorsendonk #cinecitta @cinecitta.tilburg #ristobar29 @ristobar29 #waartilburgeet @waartilburgeet #tilburgfood #tilburgdrink #lokalezaken #willemii #tilburg #nederland #netherlands #holland . #bogdanklimowicz #foodie #foodblogger #ikwileenhuisdier #kinderenvoorkinderen . (at Cinecitta) https://www.instagram.com/p/Cmq1FNtqt4m/?igshid=NGJjMDIxMWI=

[gateaubyhulya]

Raspberries petit fours with sable breton and chocolate cremeux

[sixtwothree]

Gâteau Caroline by poulette_bakeshop. Chocolate sponge cake, chocolate cremeux, dark chocolate ganache, hazelnut feuilletine, and praline-whipped ganache. Topped with mini chocolate éclairs and gold leaf.

Source: x

[amwilburn]

Rileys Fish & Steak

Last visit

1/28/2024 Dine out Vancouver

Ginger Pine Fizz

Tart and refreshing, but more of a palette cleanser. 3.75 stars

Appetizer:

Wild Mushroom Soup -

truffle mascarpone cream

candy bacon, fine herbs: smooth and creamy, a little *too* mushroomy for my tastes, but the Mrs loved it.But once you take a spoonful with the candied bacon, the combined flavour simply made sense. 4.25 stars.

Riley’s Winter Salad -

chicory, ricotta, pears, candied walnuts

hot honey fig dressing: yes, it's merely salad. But what a tasty one; I enjoyed every bite. 4.25 stars.

Brioche (not part of dine out, ordered separately):

When you see bread at a high end restaurant that's $10, it's usually a good sign. It does not disappoint; like AnnaLena's amazing torn bread, Riley's brioche is an enormous, decadent, elevated feat of baking. 4.75 stars.

6oz Bacon Wrapped Tenderloin -

whipped potato, winter roasted vegetables

peppercorn sauce:

The steak was good enough to stand on its own, so I was able to use the peppercorn sauce for the incredibly fluffy mashed potatoes. Plus the bacon already acted as seasoning on the steak. 6 Oz doesn't sound like it would be enough, but I was full enough after dinner. The carrots were as buttery as you could imagine.

This would've been a 5 star entrée, but there were a couple of random hits of salt on my plate (tail end of 1 carrot, the broccoli) that lowered it to 4.75 stars. Someone was a little rushed during dine out.

We could've upgraded to wagyu or added fois gras for an additional charge.

Lobster Squash Ravioli -

east coast lobster meat, crispy sage

mushroom, sweet and sour squash:

To quote the Mrs: this is all she could've asked for, for a lobster ravioli. Personally, I would've enjoyed a cream sauce, but everything on that plate was delicious. I don't even like mushrooms on their own, but they managed to even elevate those with a buttery finish & non rubbery texture (it's usually the texture that ruins them for me. But not here!)

The individual, perfectly cooked pieces of lobster were quite generous as well.

5 stars.

Chocolate Cake -

caramel sauce, dark chocolate cremeux

laminated almonds:

The cake was light and fluffy, not too sweet, with the Almond brittle providing the hit of sweetness and crunch. 5 stars.

Lemon Tart

vanilla chantilly, shortbread tart

lemon curd:

Perfect sweetness and tartness, but the vanilla creme on the side was better served with the chocolate cake. Shortbread crust was crispy and buttery. 4.75 stars.

Recommend: everything we ordered.

Overall 9.5/10, 4.75 stars

[aardrian]

Finally took a proper fika today without being rushed trying to thread a needle of back-to-back meetings.

Good foam, nice espresso extraction from the Flair 58 (especially since this bean was over-roasted), no distractions in earbuds while doing so.

Tart is milk chocolate crunch, plum jam, milk chocolate cremeux, topped with Earl Grey merengue. From Butter Block.

Tray features Ai Weiwei art, which I picked up at the Design Museum in London a couple weeks back.

[hyypnotix-writes]

I LOVE BAKING, I MADE CHOUX PASTRIES FILLED WITH CHOCOLATE CREMEUX AND PRALINE PASTE WITH GANACHE AND CARAMELIZED HAZELNUTS ON TOP

all on your own?? 👩🏼‍🍳 x

[tulinh020400]

Nguồn: Nefis Yemek Tarifleri Xem thêm tại: https://tulinh020400.tumblr.com https://daynauan.info.vn/hoc-nau-an

[quieteating]

New Post has been published on Quieteating

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Gurkhas

In popular mythology, the Gurkha is known as tough as nails, sharp as a knife and full of hidden energy like a coiled cobra.  Folklore has it that Gurkhas coming from Nepal, are used to hardship.  That is what makes them what they are.  Although one of the poorest regions of the world, the people there are unusually happy.

This was a great contrast as upon entering, it was a fairly upmarket looking restaurant.  Indeed, their dress code said smart casual.  I turned up in jeans and a shirt on this sweltering day.  Most turned up in T-shirt and shorts.  I felt cheated (and rather damp).

Putting such unpleasantries aside, I looked forward to the food as the way it was described made it sound rather good.  Skipping ahead to the end, I have to say that at least it was accurate.  As to whether I would willing pay for it again is another question.

Spicy lamb kachila, karela, marinated lamb tartare, Nepali herbs & spices, crispy bitter gourd.  This was interesting like a beef tartare with some almost token throw-away flavourings.  Pretty in an abstract kind of way.  Lacking in most flavour profiles.

Kukhura ko jhol momo, chicken dumplings, lapsi & tomato sauce.  This was a strangely tasteless tomato.  The momo skin was good and the minced chicken decent.  Unfortunately the sauce let it down as it was in one word, boring.

Monkfish choila, kaakro ko achar, chiura, grilled spiced monkfish, cucumber salad, beaten rice.  It was weird.  Sweet, salty and rather bland.  The fish was rubbery.  It was pretty to look at though.

Lamb rump, spiced lentils, garden peas, smoked dhau, mint.  A varied mix of vegetable salads with sour cream.  Although the lamb was decently cooked medium rare and juicy if strangely tasteless, the vegetables mis mash although delighting in texture was about all the positive energy I could muster.  The dhau, beans and peas were perhaps better not described at length and the dish as a whole came across rather confused as it couldn’t really seem to decide whether to be meaty, beanie or cheesy.

Dark chocolate cremeux, guava curd and sorbet, cumin.  Chocolate with guava (but what I feel is more accurately described as cucumber) on top.  Cucumbers do NOT go with chocolate.  Although there are unusual combinations that taste good, like bacon and egg ice cream, cucumber and chocolate is not it.

Khuwa creme caramel, sorrel, whey caramel.  Cream with sorrel ice on top.  I haven’t really had the pleasure of eating dejected caramel.  Now I have.  It was rather flat, flaccid and unappealing.  Lacking in much taste.  The weird sorrel ice with more caramel was rather lacking in oomph too.

Perhaps I should thank this restaurant for at least providing an interesting meal.  It has been a while since I’ve had food so weird and boring.  Striving like a Gurkha it is not, which is probably a good thing as I prefer to eat my meals with minimum hardship.

  A quiet eating 5/10.

Lunch (3 courses) was GBP60 excluding drinks and service.

  Gurkhas

110 Great Portland Street London W1W 6PQ