Choux Pastry filled with chantilly cream, garnished with fresh fruits, dark & white chocolate sauce
Ignore the raspberry top left trying to run away
by domini125
3 Comments
uncrustablesnobread
Sounds delicious but the colors and shape feel a bit fecal
arintj
Maybe choose one sauce, the two mixed together are giving truffle butter and not the French kind.
Upside, your choux is beautiful!
JustineDelarge
Constructive criticism:
The flavor choices are great.
The blueberries are the weakest component here in terms of flavor.
When choosing sauces, drizzles, etc., keep an eye out for any resemblance to bodily fluids. This is to be avoided. 🙂
Also, when conceptualizing the dish in terms of color, be aware that lots of browns, and muted colors, can be less pleasing to the eye. You don’t have to go to the other extreme with garish, chaotic hues, but that’s something in this dish I think could be reworked.
Here, you could ditch the whole fresh berries. Lose the blueberries altogether; their flavor will be lost with the other competing ones.
A raspberry coulis as the main sauce would be a great pop of color. A bit of a less, um, translucent dark chocolate sauce would add a nice visual contrast and flavor.
White chocolate can be nice, but you’ve already got the sweet milky flavor there with the chantilly cream.
Also, you could think of something crunchy to add for textural variety, to make the dessert more interesting to eat. Classic components would be toasted chopped nuts, tuiles, feuilletine, crumbled cookies, etc.
3 Comments
Sounds delicious but the colors and shape feel a bit fecal
Maybe choose one sauce, the two mixed together are giving truffle butter and not the French kind.
Upside, your choux is beautiful!
Constructive criticism:
The flavor choices are great.
The blueberries are the weakest component here in terms of flavor.
When choosing sauces, drizzles, etc., keep an eye out for any resemblance to bodily fluids. This is to be avoided. 🙂
Also, when conceptualizing the dish in terms of color, be aware that lots of browns, and muted colors, can be less pleasing to the eye. You don’t have to go to the other extreme with garish, chaotic hues, but that’s something in this dish I think could be reworked.
Here, you could ditch the whole fresh berries. Lose the blueberries altogether; their flavor will be lost with the other competing ones.
A raspberry coulis as the main sauce would be a great pop of color. A bit of a less, um, translucent dark chocolate sauce would add a nice visual contrast and flavor.
White chocolate can be nice, but you’ve already got the sweet milky flavor there with the chantilly cream.
Also, you could think of something crunchy to add for textural variety, to make the dessert more interesting to eat. Classic components would be toasted chopped nuts, tuiles, feuilletine, crumbled cookies, etc.