![]() ![]() If you want to offer a version for children too, you can soak it in orange juice. The flavor is therefore decidedly liqueur and strong. With this dessert, I’ll take you to Naples: babà is a leavened cake, characteristic of Neapolitan cuisine, which after rising is first baked in the oven and then soaked in rum. Cannoncini with cream or chocolate, fruit tartlets, cream puffs … Each dessert of the pastry tradition can be reproduced on a limited scale! Irresistible!īy mignon pastry we mean precisely tray pastries: small sweet creations, which tickle the palate and in front of which it is difficult to stop, because one leads to another. All concluded with a sprinkling of cocoa, which makes it even more delicious. Tiramisu is nothing more than a dessert made up of layers of ladyfingers soaked in coffee and stuffed with a mascarpone-based cream. Credit are few people who can resist this dessert, one of the most popular in the world and one of the most famous of Italian cuisine. The cream adds that touch of delicacy, but the decorations make the difference: fresh fruit, flowers, macarons … You can really indulge yourself! Credit Final dessert buffetįor the final dessert buffet, you can think of serving them in single portions to be tasted by each guest, or create a corner dedicated to these delicacies, and arrange for one of the staff to serve the requested portions based on the tastes of the guests. This is a soft dessert, pleasant on the palate for its softness. The sponge cake filled with custard is a great classic of all times, also because it can become the basis for many types of cake, such as the naked cake or the chalkboard cake. Perfect for summer ceremonies because it combines the freshness of fruit with the delicacy of cream. Now imagine a riot of fresh seasonal fruit on a layer of custard and crunchy shortcrust pastry … Here, at your wedding you can choose this option and have it made on a large scale, developed horizontally or on several levels vertically. The tart is a cake that in itself is already indispensable when it is filled with jam or marmalade. Decorations with fresh fruit or even flower corollas are the most popular and … instagrammed. The millefeuille can be made on one level only, horizontally, or developed vertically, on several levels. To this classic preparation, you can add chocolate chips or pieces of fruit, which make it even more delicious. The millefoglie is one of the most popular cakes: layers of overlapping and crunchy puff pastry, alternating with those of Chantilly cream or vanilla. At a wedding, one of the great protagonists is certainly the wedding cake: which one to propose, though? We give you some ideas directly from the great pastry tradition. So here is a roundup of classic cakes, which you can propose as a wedding cake, and small pastries, perfect to be offered as finger food at the final dessert buffet. All trends still in vogue, perfect for fostering the wow effect among the guests.īut what if you wanted to stay on something more classic, which follows the Italian pastry tradition and beyond? In recent years, as far as cakes are concerned, all kinds of cakes have been seen: according to the trends we have seen the serving of multi-tiered sugar paste cakes, chalkboard cakes, cream tart, naked cakes, single-portion cakes, drip cakes, cakes with floral decorations … and the more you have, the more you put. ![]() As the Latins used to say, dulcis in fundo: the wedding cake and the final buffet of various sweets, to delight your guests. No, we are not talking about menus for your wedding (for this there are already dedicated posts: you can find one here), but we focus on the final part of the banquet. Here are some tips with specialties from the pastry tradition. A self-respecting wedding banquet always ends with a spectacular wedding cake and a delicious dessert buffet. ![]()
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