Ladies and gentlemen, I present to you my final models and set instructions for this smooth and creamy Moto Mont Blanc Cake. Yet, I had to repeatedly revise after my disasters, re-bake about a hundred sponge cakes, re-pipe the marron chantilly every morning and night, and force-feed my coworkers for feedback for 5 consecutive days… yet I learned over all of those failed attempts how to properly make this delectable Japanese Mont Blanc cake. Both signature flavours also come in parfait versions (S13.90), topped with Mont Blanc, jelly, rice puffs, cake, and vanilla ice-cream. I wish I could tell you that I made these in one smooth process. Cream chantilly is this sweetened vanilla flavored whipped cream and marron chantilly is the piped paste that swirls around and over all that heavenly goodness. The first round of mont blanc cake tests took a brutal 3 days… Day 1. Little did I know that this little cake was the most challenging cake for me to build. boxed the cake, ran, and squeezed through office doors and handed it to him before the security kicked me out by 9PM… That night is forbidden to discuss, but I’ll tell you that he humbly bowed to me and surely enjoyed the cake! Yes, cake always wins. I prepared the prettiest sponge cake, piped cream chantilly in one tough squeeze, continuously swirled cream chantilly, dusted the top with gold flakes…. A week prior to this Friday night deadline, I researched everything about this cake- its roots in France and Japan, the variety of chestnut pastes, and even the chemical and structural composition (in section and elevation) to give him the best.Īs the clock ticked on Friday 6:44 PM (a thick layer of creme de marons spread across my strained neckline), I quickly assembled the Mont Blanc cake for him. As any impulsive naive baker in love would do, I decided to bake his favorite cake, the Mont Blanc cake, and sneak it to him at his office that night. My friend who worked with him told me that he had a late and long shift on an upcoming Friday night. His name is forbidden to say (or even type) but pssst! It’s something-something-something-moto….something. This cake recipe was originally made for a Japanese man I had a fat crush on wayyy back in Fall 2014.
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