PLATING SUGGESTION :
Mini Desserts,
Festive
Gourmet Coffee version
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- The mini Moelleux (30g), mini Cheesecakes (20g), and Macarons (12g) have the perfect size to be served in a Café Gourmand.
- The Café Gourmand format is increasingly popular in the restaurant industry.
- Endlessly customizable according to the Chef’s inspiration.
Recipe steps
Step 1
Mini Chocolate Fondant : Pipe a line of caramel with a piping bag at the edge of the gourmet coffee plate. Place the Mini-Moelleux
on the caramel and pipe the praline cream. Top with caramelized crushed hazelnut pieces and a chocolate decoration.
Step 2
Macaron : Place the Macaron next, then top with a few caramelized pistachios and a gold leaf.
Step 3
Mini Cheesecake : Add a Mini Cheesecake. Garnish with thin mango tagliatelle, a piece of coconut, and a microgreen.
Step 4
Finish with a cup of hot beverage on the side.
Chef's tip
For the mango tagliatelle, choose a mango that is not too ripe. Use a mandoline slicer to obtain even slices, then immediately place them in lemon juice to prevent browning.
