BY HELEN S. FLETCHER, ON COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED. ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.
This Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found. Please don’t be put off because this looks so intimidating. While it looks intimidating, it really is not hard to make. I have provided a schedule starting a month out and it has to be competed a day or two before serving. The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.
Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties.Continue reading →
One of his signature dishes was the Marjolaine and it seems it took him years to perfect. A combination of nutted meringues, pastry cream, and a hint of chocolate. As with any classic, there are a number of variations some of which include cake layers and German Buttercream. I used a lightened version of pastry cream and a sour cream ganache instead of making creme fraiche. While the original recipe added the almond praline to one of the pastry creams, I used it to finish off the top where it adds a pleasant crunch and doesn’t get lost. Continue reading →